Developing dehydrated food industry

Dehydrated vegetables have become an important solution to the challenges of seasonal and regional price fluctuations in fresh produce. As we all know, vegetable prices can vary significantly between regions, and even within the same area, they change greatly across different seasons. By processing surplus vegetables during peak seasons or in over-supply areas into dehydrated forms, these products can be transported to regions with shortages or sold during off-seasons, offering substantial economic benefits. This makes the development of dehydrated vegetables a promising path for farmers to increase their income and improve their livelihoods. It also promotes the efficient use of resources, supports producers, processors, and consumers, and helps reduce food waste. Dehydrated vegetables, also known as rehydratable vegetables, are made by scientifically removing most of the water from fresh produce. These vegetables can easily be restored to their original state by simply soaking them in water before consumption. They retain the color, flavor, and nutritional value of the fresh vegetables. Unlike fresh vegetables, which are difficult to transport and store, dehydrated vegetables overcome these limitations. Processing them not only helps reduce the pressure on farmers during peak seasons but also allows consumers to enjoy vegetables at affordable prices throughout the year. In developed countries, dehydrated vegetables are a popular convenient food option. The production process is relatively simple, fast, and offers high returns. Common methods include vacuum freeze-drying, hot air drying, and traditional sun-drying. Vacuum freeze-drying involves freezing the vegetables first and then using heat to sublimate the ice directly into vapor, preserving the texture, color, aroma, and nutrients. This method retains more than 90% of vitamin C and provides excellent rehydration and nutritional value, making it ideal for premium convenience foods. However, this technique requires significant initial investment. Hot air drying, on the other hand, is less expensive and easier to implement, but the quality of the final product may not be as high in terms of appearance and nutrient retention. For small-scale operations, the traditional sun-drying method is still widely used. The process typically includes sorting, washing, cutting, blanching, and drying. A wide variety of vegetables, such as onions, garlic, peppers, mushrooms, carrots, cauliflower, ginger, beans, spinach, cabbage, and celery, can be processed this way. During peak seasons, some vegetables are hard to sell due to their short shelf life. Using the sun-drying method allows farmers to quickly preserve these vegetables and sell them later when prices are higher. For example, vegetables can be washed, briefly cooked in a baking soda solution (20 kg of water with 100 grams of baking soda for 50 kg of vegetables), then dried until ready for sale. This method not only reduces waste but also brings significant economic returns.

Shaft Series

Huai'an Senyu Intelligent Technology Co., LTD , https://www.jshasyzn.com