Vegetable drying technique discription
As to producing dehydrated vegetables, a combination of three belt type driers will be used, called the assembled product line. Its producing procedure is divided into three phases: the primary drying phase, the secondary drying phase and the final drying phase. In the primary drying phase, the spread material on the conveying belt is comparatively thin; the moving speed of the belt is comparatively high as well as drying temperature because of the high water containing and weak diathermancy. As to those raw materials whose temperature should not exceed 60°C during drying process, the highest temperature of the drying medium ( hot air) can reach 120°C in the primary drying phase. The drying time in the final drying phase is 3-6 times as long as that in the primary dying phase while the thickness of the spread raw material is 2-4 times. As to those raw materials whose temperature should not exceed 60°C during drying process, the hot air with 80°C will be used during this phase. This design can well exert the capacity of belt type drier.
DW belt type drier can be used to dry almost all kinds of vegetables and fruits, such as asparagus, garlic, carrot, radish, mushroom, greengrocery, capsicum, pumpkin, potato, bamboo shoot, halobios, etc. as well as Chinese traditional medicines. This product line is your best choice to dry those materials of which allowed drying temperature is comparatively low. With the application of this product line, the seasonal vegetables and fruits can be dehydrated in time. So, the economic loss caused by putrescence of vegetables and fruits can be avoided. Moreover, this design adopts the drying principle of hot air circulation, so it is known for its energy-saving. According to the natures of the raw materials (such as water containing and thermal sensitivity), the drying time and temperature are adjustable to retain the original color, scent and taste. You can benefit from it economically or socially.
|Quantity of unit||4||5||4||5||4||5|
|Width of belt(m)||1.2||1.6||2|
|Length of dry section(m)||8||10||8||10||8||10|
|Thickness of raw material spreading(mm)||10-80|
|Area of heat exchange(m2)||272||340||352||440||448||560|
|Dry capacity(kg water/h)||60-160||80-220||75-220||95-250||100-260||120-300|
|Quantity of fan||5||6||5||6||5||6|
|Total equipped power inside(kw)||9.9||12.1||9.9||12.1||18.2||22.2|
|Total equipped power(kw)||11.4||13.6||11.4||13.6||19.7||23.7|
Jinan Joysun Machinery Co., Ltd., relying on strong technical support, advanced production equipment, excellent processing technology and scientific detection methods, we ensure product quality and delivery time, and provide a fully optimized technical solution according to your requirements. Jinan Joysun Machinery Co., Ltd. for thawing of meat products and seafood, the equipment has stable performance, reliable quality and short thawing time. It is an ideal defrosting equipment for high-tech meat products, made of stainless steel, conforming to food production standard. Welcome new and old customers to inquire. Our international business covers customers all over the world. We have competitive prices and are proud of our excellent after-sales service. The working attitude of the company and the continuous improvement of the innovation concept will lead Tuo Bo and you to step into the brilliant future hand in hand and create a better future.
Through continuous exploration and practice, the company has developed the advantages of low investment, high efficiency, low operation cost, high product quality and convenient control and operation. The microwave frequency thawing equipment with microwave frequency of 915MHz and output power of 20kw-200kw is above. For food processing enterprises such as chain fast food industry in China, food thawing is provided, and the improvement of food thawing technology in China is also renewed. The benefit is not only "farsightedness", but also at the foot of the eyes. According to experts, the traditional food thawing are based on heat conduction method, material surface temperature is higher than the internal temperature in the thawing process, inevitably there will be drop loss, which will increase the business loss. If merchants use microwave dryer, DWF microwave mesh belt dryer power, material temperature and transmission speed can be used to achieve adjustable linkage, and the overall heating process control advantages can greatly reduce material consumption and improve food utilization. In addition, as the microwave thawing only needs electricity, no need to consume a lot of water, in the low carbon era, this is not lost a recommended fashion trend.
microwave dryer is a new type of environmental protection drying method. When dry, DWF microwave mesh belt dryer directly to the medium molecules converted into heat, because the DWF microwave mesh belt dryer penetrating performance of heating medium and at the same time, no need to heat conduction, so the heating speed is very fast, the water content below 30% of the food, the drying speed can be shortened hundreds of times.
microwave dryer advantages of equipment
1, microwave dryer, short, fast
Conventional thermal sterilization is used to transmit heat from the surface of the food to the interior through heat conduction, convection, or radiation. It often takes a long time to get the germicidal temperature. The DWF microwave mesh belt dryer is the direct interaction between microwave energy and microorganisms such as food and bacteria. The interaction between heat effect and non thermal effect can achieve fast warming and bactericidal action, and the processing time is greatly reduced. The sterilization effect of various materials is usually 3-5 minutes.
2, DWF microwave mesh belt dryer low temperature sterilization keep the nutrition and traditional flavor The DWF microwave mesh belt dryer is through special heat and non thermal effect sterilization, compared with conventional thermal sterilization, it can get the desired disinfection effect at relatively low temperature and short time. Practice shows that the general sterilization temperature can reach the effect at 75-80 degrees centigrade. In addition, microwave dryer processed foods can retain more nutrients and color, aroma, taste, shape and other flavors, and have puffing effect. For example, the vitamin C retained in vegetables treated by conventional heat treatment is 46-50%, while that in microwave treatment is 60-90%, while that in conventional heating is 58%, while that in microwave heating is 84%.
3 microwave dryer and DWF microwave mesh belt dryer save energy Conventional thermal sterilization often has heat loss in the environment and equipment, and microwave is directly treated to food, so there is no extra heat loss. In addition, the conversion efficiency of the electric energy to the microwave energy is in the 70-80%, and the power is generally reduced to 30-50%.
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