Example 1: Dehydration of Carrots
Peel and wash 10kg whole carrot, steam in steam for 7 minutes, with a soluble solid content of 10.2%. Take it out and cut it into 3 cm thick discs, and then place it in a Vegetable Drying Equipment until the dryer finally has a net 1160 g and a water content of 12%. Then it is taken out from the vegetable dryer, mixed with 338 ml of saturated sodium chloride solution at room temperature, and added with sufficient sodium metabisulfite (1.4 g) to make the final sulfur dioxide (SO2) content 500ppm. The solution was absorbed by dried carrots almost immediately, and was allowed to stand for 15 minutes before being put back into a vegetable dryer to continue drying until the net weight reached 1342 grams. The salt content of the final product is 8%, the water content is 16%, and the activity of water at 20°C is 0.45.
Example 2: Mushroom Dehydration Production
Cut 5 kg of fresh mushrooms containing 7% of soluble solids into 4 mm thick slices and place them on the drying tray of the vegetable dryer. Then place the baking tray in a cross-flow machine to dry at 70°C until the net weight of mushrooms reaches 389 grams and the water content reaches 10%.
Then the mushrooms are taken out of the vegetable dryer and stirred in a drum, and 149 ml of saturated sodium chloride solution is poured at room temperature until the solution is completely absorbed (about 3 minutes). Then put it back into the vegetable dryer and continue drying at 50°C for a short period of time until the final net weight reaches 497 grams. At this time, the water content of mushroom is 20%, the salt content is 9.5%, and the water activity at 20°C is 0.57.
Example 3: Dehydration of Onions
Cut the white onion with 18% of soluble solids into 3 mm thick slices, weigh 5 kg of onion slices, place them on the baking tray of the baking tray dryer, and dry at 70°C until the net weight reaches 1125 g and the moisture content reaches 20%.
The onion slices are then transferred to a mixer and mixed with 35 ml of saturated sodium chloride solution at normal temperature. After 2 minutes, the solution is absorbed by the onion and then left to stand for 10 minutes. Then bake the onion at 50°C to 1177g net. The content of the final product is 14%, the content of sodium chloride is 9.5%, and the activity of water at 20°C is 0.45.
Example 4: Dehydration of Green Beans
Cut the cleaned and unstrengthened green beans into 10mm (mm) long segments and steam them for 2.5 minutes. The total soluble solid content of steamed green beans is 10%. Weigh 1095g and dry to 170g net. The water content at this time is 36%.
Green beans are taken out, and a solution containing 12 grams of salt, 0.8 grams of sodium sulfate, 17 grams of glucose and 60 milliliters of water is added while stirring in a drum at normal temperature. The solution was quickly absorbed by the semi-dried green beans. After standing for 30 minutes, the green beans were put back into the vegetable dryer, and then further dried for a short period of time until the final net weight reached 170 grams. The water content of the final product is 18%, the water activity at 20°C is 0.55, and the color, flavor and texture are excellent.
Five, packaging dehydrated vegetables is easy to return moisture, drying should be weighed after packaging, with plastic bags for every 500 grams of a bag, 100 kilograms for a big bag, finished products should be sampling inspection, export through the foreign trade department identification, and to judge the quality of rehydration degree. Dehydrated vegetables should be inspected regularly after packaging, and if they are not suitable to be put on the market as soon as possible.
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