Various common dehydrated vegetable drying technical requirements
Dehydration of carrots 10 kg of whole carrots were peeled, washed, and steamed in steam for 7 minutes, and the soluble solid content was 10.2%. The wafer was cut into 3 cm thick, and the dryer was placed until the dryer was finished at 1,160 g, and the water content was 12%. Then, it is taken out from the dryer, and thoroughly mixed with 338 ml of saturated sodium chloride solution at room temperature, and then a sufficient amount of sodium metabisulfite (1.4 g) is added to make the final sulfur dioxide (SO2) content of the zui 500 ppm. . This solution was absorbed almost immediately by the dried carrots, allowed to stand for 15 minutes and then returned to the dryer for further drying until the net weight reached 1342 grams. The final product of zui has a salt content of 8%, a water content of 16%, and a water activity of 0.45 at 20 °C. 
Dehydration of Mushrooms 5 kg of fresh mushrooms containing 7% soluble solids were cut into 4 mm thick slices and placed on a dryer tray. The baking tray was then placed in a cross-flow machine for drying at a temperature of 70 ° C until the net weight of the mushrooms reached 389 grams and the water content reached 10%.
The mushrooms were then removed from the dryer for roller agitation and 149 ml of saturated sodium chloride solution was poured at room temperature until the solution was completely absorbed (approximately 3 minutes). Then put it back in the dryer and continue to dry at 50 ° C for a short period of time until the final net weight of Zui reaches 497 grams. At this time, the moisture content of the mushroom was 20%, the salt content was 9.5%, and the water activity at 0.5 °C was 0.57.
Example 3: Dehydration of onions The first processed white onion with a soluble solid content of 18% was cut into 3 mm thick slices, and 5 kg of onion slices were weighed and placed on a baking tray of a dryer to 70 ° C. Dry until the net weight reaches 1125 grams and the moisture content reaches 20%.
The onion slices were transferred to a mixer and mixed with 35 ml of saturated sodium chloride solution at room temperature. After 2 minutes, the solution was absorbed by onions and allowed to stand for another 10 minutes. The onion was then further dried at 50 ° C to a net weight of 1177 grams. The final product content of zui is 14%, the content of sodium chloride is 9.5%, and the activity of water at 20 ° C is 0.45. 
Dehydration of green beans The green beans that have been washed and removed are cut into 10 mm (millimeter) long sections and steamed for 2.5 minutes. The steamed green beans have a total soluble solid content of 10%. Weigh 1095 g to dry to a net weight of 170 g. The water content at this time was 36%.
The green beans were taken out, and a solution containing 12 g of salt, 0.8 g of sodium sulfate, 17 g of glucose, and 60 ml of water was added while stirring under normal temperature. The solution is quickly absorbed by the semi-dried green beans. After standing for 30 minutes, the green beans are returned to the dryer and then further dried for a short period of time, so that the final net weight of the zui is 170 grams. The final product has a water content of 18% and an activity of 0.55 at 20 ° C. The color, flavor and texture are excellent.
Vegetable packaging and dehydration <br>Packaging, dehydrated vegetables are easy to damp, should be said to be packaged after drying, use a bag of 500g for a bag, 100kg for a large package, the finished product should be sampled, and the export must pass the foreign trade department. Identification, and judge the quality of the quality by the degree of rehydration. Dehydrated vegetables should be checked regularly after packaging, and if they are not suitable, they should be put on the market as soon as possible. 
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