Views: 0 Author: Site Editor Publish Time: 2025-09-03 Origin: Site
Vegetable dehydration and drying machines operate on a combination of low-temperature dehumidification and hot air circulation. By precisely controlling temperature, humidity, and air velocity, these machines facilitate the gradual evaporation of moisture at low heat. This gentle drying method helps preserve the natural color, flavor, shape, and bioactive components of vegetables, avoiding nutrient degradation and texture damage often caused by high temperatures.
1.High energy efficiency, with operating costs only one-third to one-fourth those of traditional drying equipment.
2.A low-temperature drying process that protects heat-sensitive ingredients from degradation or scorching.
3.Superior output quality—dried products retain a natural color, full shape, and high material grade, closely resembling natural air-drying results.
4.easily adjustable drying parameters with a wide range of settings, making it effective in maintaining the color, aroma, taste, appearance, and active ingredients of dried products. It performs exceptionally well in processing seafood, high-protein foods, dried fruits, various seeds, edible fungi, and specialty woods, among other materials.
5.No external heating device is required, and the machine produces no pollution to the dried products or the environment, supporting environmentally friendly production standards.
