Technological innovation helps upgrade the dehydrated vegetable industry

Driven by food technology, the dehydrated vegetable industry is ushering in a new round of technological innovation. The latest vacuum freeze-drying technology can better retain the nutrients in vegetables while reducing energy consumption and environmental pollution during processing.

According to industry experts, vacuum freeze-drying technology avoids the problem of nutrient loss that may occur during traditional hot air drying by directly sublimating water from a solid state at low temperatures. The application of this technology not only improves product quality, but also opens up new markets for the export of dehydrated vegetables.

In addition, with the development of Internet of Things technology, intelligent monitoring systems have also been introduced into the production process of dehydrated vegetables, realizing real-time monitoring and precise control of the production environment, further improving the safety and reliability of the product.