Fresh vegetables have a significantly shorter shelf life and are prone to contamination and spoilage during transportation. Many vegetable manufacturers have processed and treated vegetables to extend their shelf life. Applying the dehydration process of vegetables to vegetables allows them to be dehydrated, greatly reducing the risk of abnormal transportation and storage.

It should be noted that fresh vegetables contain a large amount of water, making it difficult to dehydrate them at room temperature. Therefore, professional equipment, such as a steam generator, is needed to dehydrate vegetables while maintaining nutrition and effectively extending their shelf life.

During the dehydration process of vegetables, the dehydration process varies depending on the type of vegetable. For example, broccoli, the dehydration temperature should not be too high, only 60 degrees Celsius is required. This requires precise temperature control to ensure that the nutritional cost of the vegetables does not decrease.