Vegetable dehydration device for food production and processing and dehydration method thereof

Abstract

The invention discloses a vegetable dehydration device for food production and processing and a dehydration method thereof, and relates to the technical field of food processing equipment.The dehydration device comprises a dehydration barrel and further comprises a cleaning assembly, the cleaning assembly comprises a water conveying barrel arranged in the dehydration barrel, and multiple sets of water spraying holes are evenly formed in the outer side wall of the water conveying barrel; a water conveying pipe is arranged in the water conveying cylinder, is connected with the water spraying holes and is used for spraying outside water into the dewatering cylinder through the water spraying holes so as to clean the vegetables, and after the vegetables are cleaned, the water is sprayed into the dewatering cylinder through the water spraying holes so as to clean the vegetables; the centrifugal part drives the dewatering cylinder to rotate, water generated after vegetables are cleaned in the cylinder is thrown out through the drainage holes, heated air is conveyed into the dewatering cylinder through the drying cylinder to dry the cleaned vegetables, then the vegetables are dewatered, multiple pieces of processing equipment do not need to be adopted for dewatering the vegetables, and the processing efficiency is improved. And the automation degree is higher.

Description

technical field [0001] The invention relates to the technical field of food processing equipment, in particular to a vegetable dehydration device for food production and processing and a dehydration method thereof. Background technique [0002] The harvested vegetables are still living organisms and continue to carry out various complex life activities during storage, the most important of which is respiration. With the progress of respiration, organic substances such as sugar, starch and acid contained in vegetables are continuously consumed by being oxidized into carbon dioxide and water. At the same time, vegetables contain a lot of water and various nutrients, which are extremely favorable conditions for the growth, development and reproduction of microorganisms; and the activity of microorganisms is the main reason for vegetable spoilage. In addition, vegetable production is seasonal and regional. Proper processing of excess fresh vegetables in peak season and specialt...

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Problems solved by technology

[0003] In the process of food production and processing, vegetables need to be dehydrated to achieve long-term preservation. In the existing vegetable dehydration process, various equipment such as cleaning, dehydration and drying are required to dehydrate vegetables, and the processing procedures are complicated.

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