Rotary vane vacuum pump is applied in dehydrated vegetable _

rotary vane vacuum water pump application in dehydrated vegetables can exert its vacuum freeze drying technology. The development of the freeze drying food can enhance the added value of agricultural products rich, earning foreign exchange through exports. Dehydrated vegetable production in China accounts for more than half of world output, and at an annual rate of more than 20% growth. However, its sort is very few, and the range is very narrow. The development of the whole industry is still in a lower level, need to be further expanded. At the same time, the most high-end dehydrated vegetables are in the international market by vacuum refrigeration equipment production. Therefore, draw lessons from foreign experience, rotary vane vacuum water pump was applied to dehydrated vegetables, achieved good effect.

dehydrated vegetables, also known as the rehydration vegetables, is through the washing and drying of fresh vegetables and remove most of the water from the vegetables and made of dried vegetables. Their original color and nutrition basic remain unchanged. It is easy to store and transport, can effectively adjust the season of vegetable production. Just can restore will immerse in clean water, and keep their original color, nutrition and flavor. Compared with other fresh vegetables, dehydrated vegetables has small volume, light weight, into the water after recovery, transportation and consumption characteristics. When eating, it is not only delicious, fresh, but also maintain its original nutritional value.

vacuum freeze drying of dehydrated vegetables is by first will freeze into ice water and sublimate to gas at high temperatures. Vegetables dehydration dry, dehydrated vegetables by microbes and enzymes by water. The purpose of long-term preservation. When you need to eat, need to add water, vegetables will return to its original appearance, color, aroma, taste, shape. Due to dry vegetables under the condition of low temperature and hypoxia, vegetables original nutrition composition is almost without any damage, so it's just like fresh vegetables nutrition. In addition, high dehydration rate more than 95% to make the food shelf life greatly extended. In good packing cases, freeze drying of vegetables can be stored at room temperature for more than 5 years, do not contain preservatives, light weight, easy to transport.

below is freeze-dried vegetables, dehydrated vegetables, frozen vegetables, and the concept of frozen vegetables.

freeze-dried vegetables: the quick frozen vegetables, fresh meat and aquatic products, the moisture of the materials under the condition of vacuum freeze-drying machine from solid ice sublimation dehydration for gas to make the material. Freeze drying of vegetables don't need to be refrigerated. It can be preserved for a long time at room temperature, join like fresh food. This is beneficial to the protection of the supermarket management and family. It is the most high-end green food in developed countries.

dehydrated vegetables: made by artificial vegetables most of the water heating drying of vegetables. When eating, it not only taste delicious, fresh, but also maintains the original nutritional value. In addition, it's much smaller than fresh vegetables, light weight, when they enter the water recovery, transportation and consumption.

quick-frozen vegetables: different from frozen vegetables. Frozen vegetable juice contains a lot of water ( Usually a 65% to 97%) , still contain soluble substances, such as inorganic salts, organic acids, sugars and bone glue. When vegetables frozen slowly, cell dehydration, water form a chunk of ice crystals, serious damage to the cell wall; After thawing, juice loss, fleshy, soft, brittle is abate, the quantity and quality is greatly reduced. Under the condition of the quick-frozen vegetables, as a result of the plant cell dehydration time is short, can in - water Under the low temperature of 5 ℃ rapidly through the largest freezing crystallization area. Intracellular and intercellular space form of tiny ice crystals at the same time, won't destroy the cell wall. After thawing, vegetables have good reducibility, basic to keep the original color, aroma, taste, shape, and nutrition.

frozen vegetables: a method of low temperature storage of fruits and vegetables in the water into solid ice crystal structure, called frozen. General storage temperature of frozen fruits and vegetables should be below 18 degrees Celsius below zero, it can make the fruit and vegetables fresh for months or years.

this paper mainly introduces the application of rotary vane vacuum pumps in dehydrated vegetables. I believe that the future use of vacuum equipment manufacturing top-grade dehydrated vegetables is the good choice of the transformation and upgrading of enterprises. Related to food processing machinery enterprises should also seize market opportunities, to help China dehydration. Vegetable industry vigorous development.