Cauliflower Drying Process

Cauliflower is widely used in the food processing industry due to its rich nutritional value and unique flavor. To facilitate storage and transportation while preserving its nutrition and flavor, cauliflower undergoes a scientifically designed drying process. Below is the standardized drying procedure for cauliflower.

Pre-treated cauliflower is evenly spread on drying racks and placed into drying equipment for dehydration. The drying equipment’s temperature is typically maintained between **50°C and 60°C**, a range that effectively evaporates moisture while avoiding high temperatures that could damage the nutritional components of the cauliflower. The drying time is generally controlled between 6 and 12 hours, with adjustments made based on the size of the cuts and the moisture content of the cauliflower.

After drying is complete, the cauliflower is naturally cooled to room temperature to prevent moisture condensation during packaging. With scientifically controlled temperature, humidity, and time, the cauliflower drying process maximizes the retention of its nutritional content, enhancing its storage and market value.