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Equipment Introduction

The fully automatic fruit and vegetable crisps puffing production line is independently developed, with processing equipment that has independent intellectual property rights and international technology. The leap from deep frying to non deep frying in fruit and vegetable processing has been achieved. The pressure difference puffing and drying technology used for fruits and vegetables is a new, environmentally friendly, and energy-saving non deep frying puffing and drying technology. Its basic principle is to heat and pressure the pre treated fruit or vegetable raw materials in a puffing tank, and then release the pressure instantly after a period of time. The internal moisture of the material vaporizes and evaporates instantly, and then dehydrates and dries in a vacuum state, thereby achieving the effect of volume expansion and crispy taste. Note: Customized according to customer production requirements.

Variable temperature pressure differential puffing, as the name suggests, is based on“ Popcorn” The principle is to place the pre treated fruit and vegetable raw materials into a pressure tank during puffing, continuously evaporate the water inside the fruit and vegetable through steam heating, and eventually make the internal and external temperatures of the fruit and vegetable tend to be consistent. At the same time, water vapor is generated, causing the pressure inside the tank to continuously rise. A pressure value is set to reach a certain pressure, and the pressure is instantly reduced, causing the water inside the material to suddenly vaporize, flash, and generate a strong steam pressure difference inside the fruit and vegetable, thereby expanding the fruit and vegetable cells and tissues to achieve puffing. Finally, by vacuum low-temperature drying, the moisture content inside the fruits and vegetables is reduced to less than 5%. After cooling, the intact fruit and vegetable chips are taken out. This device can maintain the nutritional content and fresh flavor of fruits and vegetables, with dehydration, crispy taste, full shape, and even puffing.

Scope of Application

With appropriate production techniques, a variety of fruits and vegetables can be processed, such as mulberries, bayberries, raspberries, blueberries, chickpeas, golden pears, mangoes, apples, dates, kiwis, dragon fruit, cantaloupe, goji berries, pineapples, bananas, kelp, strawberries, carrots, mushrooms, garlic, etc.

Features of the equipment

During the processing, the original nutritional components, trace elements, and minerals of fruits and vegetables are maximally retained. During the production process, there is no noise, no pollution, low energy consumption, and compliance with environmental protection requirements and food hygiene standards. Stable performance, simple operation, easy maintenance, and safety.