Dehydrated vegetable heat pump and hot air combined drying process

Abstract

The invention relates to a dehydrated vegetable processing process, in particular to a dehydrated vegetable heat pump and a hot air combined drying process, which are mainly used for dehydrating and drying vegetables and belong to the technical field of food processing. The combined drying process comprises pretreatment before vegetable drying and combined drying, and comprises the following steps: adopting the heat pump for drying 2 hours before drying, decreasing the water content of materials from 12.70 kg/kg to 1.36 kg/kg, and then drying through hot air for 2 hours. Because the combined drying process is adopted, the vegetable drying time is shortened; the heat pimp is adopted for low temperature drying at the initial stage of drying, avoiding a surface incrusting phenomenon of the materials; and the high temperature hot air is adopted for drying at the late stage of drying, achieving the sterilizing effect, improving the quality, the color and luster as well as the nutritional ingredients of products, and being convenient for storage and transportation of the products after processing and drying.

Description

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AI Technical Summary

Benefits of technology

This technology improves both greenhouse production efficiency by reducing plant drying times while maintaining good healthy crops during their final stages through two different methods - one uses warm water or steam instead of traditional cold weather conditions before starting harvest; another involves lower temperatures with higher humidity levels than usual but still effective on certain types of plants like tomatoes. Additionally, this method allows for better control over temperature and moisture level throughout the entire crop cycle from initial growth until dried out. Overall, these technical improvements improve overall yield performance and reduce costs associated therewith.

Problems solved by technology

This patented technical problem addressed by this patents relates to improving greenhouse keeping (GHB) processes for making beverages with added nutritional value from plants such as citrus peels without losing their beneficial components like phytate acid and lignocellulosic fibers during these treatments.