Healthy Dried Vegetable Consumption Accelerates the Upgrading of Processing Technologies
Vegetable intake is very important for our body, it is the main source of vitamins, fiber, minerals needed by the body. However, with the upgrading of consumption, the proportion of meat in People's Daily diet increases, while the proportion of vegetables decreases. Many people have insufficient vegetable intake.In this environment, vegetable snacks are sought after by consumers, especially dried vegetables, and the market scale is gradually expanding.
With the improvement of processing technology, the production mode of dried vegetables is changing.It is understood that in the past dry vegetables are generally made by frying.Frying causes the water in the vegetables to boil and evaporate quickly, dehydrating them.
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Now, in order to improve the health of dried vegetables, people gradually began to use hot air drying equipment.In particular, heat pump dryers are very popular in production.The equipment USES the reverse Carnot principle, can recover the heat energy from the air, compared with the ordinary hot air drying equipment, has the advantages of high drying efficiency, stable quality, high degree of dehydration, low energy consumption and so on.
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Compared with other snacks, the healthy properties of dried vegetables are obviously better, in line with the current consumption trend. With the development of drying technology, the processing technology of vegetable drying also developed from frying to hot air drying and vacuum freeze drying. The upgrade of processing technology not only sublimates the taste of products, but also better preserves the nutrients and greatly increases the added value of products.