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Dehidrated Vegetables

The drying process reduces volume and weight of food well over half, with huge advantages in terms of preservation and storage.

Dehydration also allows easier handling and dosing of the ingredients.

Moreover, being realized at high temperatures,it also allows to obtain a significant reduction in bacterial load, and a minor risk due to lower presence of pathogenic germs. Dehydration, finally, makes vegetable easier to digest, respecting the fiber content and other compounds useful for nutrition.

Nutrients in dried vegetables

The drying process enables the conservation of most minerals and vitamins, without altering taste and caloric content, unlike other traditional preservation methods (cooking, pasteurization, addition of natural preservatives such as salt, oil, vinegar).

During the drying process vegetables lose up to 95% water. Dehydrated vegetables and fresh ones contain the same amount of calories, although the dry weigh less than half.

Drying Method: continous dehydration

Today, the drying of vegetables is carried out mainly thanks to special electric dryers consisting of perforated trays on which vegetables are displayed, a heat generator and a fan which blows warm air into the drying chamber.

The lenght of the process depends on the thickness and type of vegetables: the thicker is cut, the longer it lasts .


Vegetables must be washed and usless and rotten parts must be removed; then they are cut into proper size pieces. Normally vegetables which contain a lot of water must be cut thicker to avoid their crumbling during the drying process.

To stop the deteriorating action of enzymes and microorganisms vegetables are chopped , steamed or immersed in salt water.

These measures help to get safe and high quality. Boiling or soaking in salt water reduces the presence of potential pathogens, bacteria, viruses and parasites as well as reducing the time to rehydrate the product before use.

(Allium cepa)

Dehydrated Onion

The heads of onion are selected and washed; usless parts are removed, then cut and dried in special plants. The final product, characterized by an ivory color and an aroma very similar to the fresh vegetable’s, is widely used... [ Read More ]
(Allium porrum)

Dehydrated Leek

Dehydrated Leeks are obtained from drying green and white parts of fresh leek, properly washed, cleaned and cut immediately soon after harvest. The final product retains the typical sharp and pungent odor of the fresh vegetable... [ Read More ]
(Solanum lycopersicum)

Sun Dried Tomatoes

Fresh tomatoes are washed, cleared of leaves and stalks, and dried in special plants, to get a dry brownish red product, free of odors. Its humidity should not exceed 8%. [ Read More ]
(Capsicum annuum)

Dehydrated Red and Green Peppers

The peppers, harvested when ripe, are selected, washed, cleared of stems and seeds, cut and dried at a suitable temperature to get a product that-without loss of its most valuable nutritional components- can maintains its typical... [ Read More ]
(Spinacea oleracea)

Dehydrated Spinach

Fresh spinach, like other dehydrated vegetables, is collected, then washed, cleaned, selected, dried and then reduced to powder.Food industry often uses this vegetable as well as dehydrated sliced garlic, due to its easy use... [ Read More ]
(Daucus carota)

Dried Carrots

Dehydrated carrots, like other dehydrated vegetables, are produced from fresh vegetables. When ripe, they are washed, cleaned, peeled, cut. Then the vegetables are dried in special drying equipments.The dried carrots obtained... [ Read More ]
(Allium sativum)

Dehydrated Garlic

The cloves of garlic,obtained from fresh heads just picked, are selected, washed, peeled, cut and quickly dried in dedicated special plants. The final product preserves its flavor and aroma; among the dehydrated vegetables... [ Read More ]



  • Iso 9001
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