Dehydrated vegetable production process

Due to the different varieties of vegetables, users have different requirements for finished products, and there are differences in natural conditions, economic foundations, etc. in different places. Therefore, the production process of dehydrated vegetables is not exactly the same. Its main production process is as follows:

Pretreatment → Cleaning → Cutting → Rinse → Spinning → Drying → Arrangement → Measuring and Packaging

In the production process of dehydrated vegetables, the two main production links are drying and pretreatment.

(1) Pretreatment is the initial processing of vegetable raw materials. It includes removing impurities, cleaning raw materials, peeling, removing seeds, removing stems, removing tops, etc. There are many varieties of vegetables, and their external shapes, physical properties, chemical properties, etc. are very different. Different processing requirements bring great difficulties to mechanical processing, and it is impossible to fully realize mechanized production. Most operations are completed by manual operation. Therefore, the pretreatment operation link is labor-intensive and has low production efficiency.

(2) Cleaning is to wash away the dirt on the surface of vegetables. Varieties with less dirt can be washed in a sink, and varieties with more dirt can be washed with a brush washer or bubble washer.

(3) Cutting is to cut vegetables into the required shape and size. Different vegetable cutters can be selected to complete the cutting operation according to the requirements.

(4) Rinse is to process the cut vegetables by rinsing, blanching, color protection and other methods according to the different requirements of varieties and production processes. It can be processed automatically by machines or manually in a sink.

(5) Drying is to remove the free water on the surface of vegetables by mechanical methods under the action of high-speed centrifugal force. Generally, a centrifuge is used for this operation.

(6) Drying is to reduce the water content of vegetables and turn fresh vegetables into dried products.

(7) Sorting is to wash and grade the dried vegetables. Some washing and grading equipment can be selected, or manual operation can be used.

(8) Measuring and packaging is to measure and package the sorted finished products according to the required specifications and methods. The main equipment includes weighing scales, bundlers (large packaging in cartons) or packaging machines (small packaging).