At present, most of the dehydrated vegetables are produced by the traditional drying method, that is, the heating and drying method of the return fire tunnel in the oven, which has the following problems:
Excessive heating temperature.
Traditional drying technology, heating temperature is not easy to control. The general heating temperature is about 75 ~ 90 ℃, but the drying temperature of dehydrated vegetables should not exceed 65 ℃.
Long drying time.
With the traditional method, it takes at least 24 hours to process 1 ton of vegetables, even if the drying effect is not good enough to rework occasionally, the phenomenon of heating and drying can be reheated.
High energy consumption
In the traditional drying process, the thermal efficiency is low, which is about 30-60. In the drying process, the heat of evaporation is about 36%, and the loss of waste gas is about 58%. The heat loss of dry material and dryer is 2% and 2% respectively, and the thermal efficiency is only 40.
Post time: May-17-2019