Harvest season eken vegetables ugupathika slow sales or rainy weather thawath, thaw thiyenna bari una nam, pelapaliya wakawu karaganna, farmers wate athi economic losses. Eya sandaha, planting farmers vegetables sukka saha dehydrated karala dried vegetables widiyata vilav karanawa. Dehydrated vegetables processed products water content low awai saha microorganisms saha enzymes activity kiyana tissues eken prabhavi rokka, storage period eka balaganna, volume kam karanna, weight kiri karanna, storage saha transportation suwasam.
Vegetables kiyala kohomada sukka yanna?
Generally, fresh vegetables moisture content 70%-90% ati, while dehydrated vegetables or dried vegetables after drying moisture content around 6%-8%. Currently, dehydration vegetables drying methods include natural sun drying and artificial drying. Natural drying economicsadi naththa, weather eken affect wenawa, drying quality guarantee nadda especially color, insects later storage. Technology development walata, vegetables growers air-energy heat pump dryers wenas weda karala vegetables sukka karanne. Company walata adalava vegetable dryer ekama air energy heat pump for heating, medium and low-temperature drying, multiple time periods set karala different temperatures eken vegetables dry karanna. Dried vegetables hondama appearance, beautiful appearance and natural color, high-quality vegetables.
Ten kinds of vegetable drying process
Seya sathutaada dried vegetables original natural color eke honda me wage eraganna. Drying karana vidiyatama, vibhaga avastha, avastha saha vepath athi vesamathila. Drying karana avasayayen, drying room eke humidity niyama karanna thiyenawa hondaiya dried vegetables labennath. Aajaa, mama apata kiyala danna kiyavanna vegetables dekolayata drying kriya vivaranaya.
Mustard drying process
Mustard greens generally two processes wey: Type A: fresh mustard clean karala, drying room tray eke danna; Type B: drying paththara kala color protection high-temperature before drying. Eya wage dried mustard greens eka hondama appearance saha bright color samaga. Mustard greens eka multiple periods of time with different temperatures saha humidity niyama karanna. Early stage eken dehumidification balanna, moisture 60-70% dry karana eka. Eya passe slowly drying temperature eka ada ganna, later stage eke 70-75% epa wenna. Me method eka drying time kam karaganna.
Watercress kuriththu vidikekiyal
Fresh watercress moisture content about 90%, drying moisture content 13%. Entire drying process about 15 hours, temperature about 50-65 (adjustable), samaharala padha wenas, humidity saha airflow.
Whole drying process eken deka parinama danna: two stages.
Stage 1: Drying room temperature eka 40-45 waththa weda karanna, air volume 5 hours wage vadha karanna, main target eya watercress eke moisture bake karanna saha remove karanna;
Stage 2: Drying room temperature 50-65 yata yana, dehumidification saha dehumidification system eken saha product eka target moisture eka samma danna royinia, time about 10 hours.
Watercress sukka yanna vidhi, sangruththa malpathiyen saha drying room eke circling air flow design eka pramukha. Hondama karanna nam drying time kam karala energy-saving labawanna; drying quality upakarai!
Cabbage drying process
- Material selection: Thick leaf stems thiyena cabbage varieties pick karanna, yield wadi hinda, saha solids saha sugar content high thiyenawanam varieties badha karanna, rotten vegetables saha diseases saha insects thiyena materials selam.
- Blanching: Blanch in 100 boiling water for 2 to 3 minutes. Add a small amount of baking soda to the blanching water to make the blanching water slightly alkaline.
- Dry: Natural drying method use karanna, that is sun drying. It takes long and quality guarantee nedda. Hot air drying use karanna, time eka shorter and quality good, moisture content 12-13% under 65-70.
- Soften: Freshly baked dried cabbage moisture content low and not uniform. Immediate packaging karannama breakage rate high wenne. Soften stage eka gana ganna, room temperature walin wage 2-3 days cover karanna before next process.
- Organize: Grade packaging karanna. Dry products volume kam karanna, sorting, grading saha compression karanna one, packaging prakriyayata patan ganna saha moisture absorption rokpanna sealed packaging karanna.
- Storage: Dry products store karanne low temperature saha low humidity environment eke. E wage naha storage period saha shelf life kramaya hara wenna.
- Meeta yedi, dried cabbage eke white stems saha dark green leaves thiyenawa.
Lettuce slice drying process
- Cut off the roots and leaves, peel off the skin;
- Slice, weladi 5mm waththa vs.
- Blanching, blanching with 90% water for about 2 minutes;
- Add 1% salt and stir, soak for 30 minutes;
- One-time drying, the drying temperature is set to 70-75, and the drying time is 2 hours;
- Second drying, drying temperature 60-65 set karanawa, drying time 3 hours;
- Cooling, de-drying, inspection and storage.
Cucumber vasa slice drying process
- Wash the bitter gourd and slice it, about 0.5cm thick.
- Put it into the vegetable drying room, drying temperature 40-60 set karanna, drying time 8 hours.
- After drying, seal it as soon as possible to prevent deterioration from moisture.
- If it becomes soft due to dampness, re-enter the machine and dry for another 10 minutes to recover.
Tomato drying process
Garlic slice drying process
- Peeling garlic: Mano vage or garlic peeling machine use karanna, garlic cloves naturally peeled without damage, e pase garlic cloves clean karanna.
- Slicing: Use slicer to slice garlic cloves. Generally thickness 2mm, allicin retention rate 50-65%.
- Rinsing: Garlic slices katana passe cross-section eken gummy sticky juice thiyenawa. E welawe, water add karala rinse karala juice saha impurities garlic slices walata thiyenawa marinawa, water eka thama pitath.
- Garlic slice drying: Garlic slices 304 stainless steel tray eka mekkak distribute karala, temperature 55-60°C wotelata control karanna, 6-8 hours bake karanna. Drying process eken, drying of garlic slices in the drying room, hot air and moisture exhaust amount eka stable karanna. Later stage eken, garlic fibers dense saha garlic slices moisture migrate venna slow wenna, moisture content about 4-6% wenna e widiye drying complete karanna. During drying period, time saha temperature strictly control karanna, excessive drying time saha high temperature eken color, appearance saha nutritional value damage wenna, garlic slices quality eka impact wenna.
Chili drying process
Radish sticks drying process
- Material selection and cleaning: Fresh radishes with regular shape yan labe, radish walata patal sheetu sada, saha eka nodi nodiyath.
- Softening treatment: Soaked dried white radish in salt water with 10% concentration and soak for 48-72 hours to obtain softened white radish.
- Spread radish pieces evenly in the stainless steel tray, pallet truck eken pallet eken baking room eken ethi, different periods eke temperature 60°C.
Winter melon drying process
Material selection-peeling, removing the flesh-cut into spiral winter melon slices-candied sugar-set rod-drying-moisture regain-packaging
- Material selection: Ape, bada, gahak thiyena, tikkama hondha green-skin winter melon.
- Peel and remove the flesh: Winter melon skin eka plane karala white wenawata yanawa, epa passai winter melon 5cm-wide circles karala, flesh eka remove karanna.
- Wax gourd spiral slices walata gn, peeled wax gourd rings non-breaking spiral slices karanna.
- Spiral-shaped wax gourd slices eka basen dale, sugar add karala 2 hours, epa nadi yanna;
- Candied winter melon spiral piece eka bamboo pole or 304 stainless steel hanging rod walata genna;
- Guangzhou Danlai air energy heat pump dryer eka arambha karanna, drying temperature 60-75 set karala, dehumidification eka aluth inne, sampoorna drying time about 8-12h;
- Moisture regain: The dried wax gourd slices are very crisp, and they will regain moisture in the air for 1-2h;
- Packaging: Vacuum packaging bags eken package karanna long storage period.
