Research on the Processing Technology and Complete Equipment of Dehydrated Mulberry Leaf Vegetable

This article introduced a complete set of dehydrated mulberry leaf vegetable processing equipment that used continuous hot water blanching machine, air bath cooling machine, and heat pump dryer as the main equipment and provided the industrial processing process of dehydrated mulberry leaf vegetable. The blanching temperature was 95～100 ℃.The frequency of the blanching machine frequency converter was set at 20 Hz（blanching time was about 5 minutes）.The pressure of the extrusion dehydration machine was set at 2 500 N/m~2. The material density of the heat pump dryer was 5.0 kg/m~2, and the drying wind speed was about 3.0 m/s. The drying temperature of the heat pump is set to 40～65 ℃, and the relative drying humidity is 80%～20%. The moisture content of mulberry leaf vegetables is reduced to 10%, and the drying time is 12～16 hours. In the later stage of heat pump drying, the application of slow drying and redrying processes combined with dry and wet storage drying modes not only improved equipment production capacity but also further saved drying energy consumption.