Fruit and vegetable waste—comprising pomace, peels, vegetable stalks, and substandard produce—is characterized by high moisture content and rich organic matter. Traditional disposal methods, such as open piling and landfilling, not only lead to decomposition, foul odors, and environmental pollution (affecting both soil and water) but also result in significant waste of agricultural resources.
Drying technology offers a simple and efficient method for the resource utilization of fruit and vegetable waste. Controlled hot-air drying rapidly reduces moisture content and material volume, addressing issues associated with fresh waste—such as rapid spoilage and difficulties in storage and transport—while maximizing the retention of valuable nutrients like dietary fiber, trace elements, and pectin.
The dried waste is highly versatile and practical. It can be processed into eco-friendly livestock and poultry feed, enhancing palatability and reducing farming costs; used as a substrate for organic fertilizer to improve soil quality and fertility; or utilized as raw material for deep processing to extract natural pigments, pectin, and antioxidants. Certain types of waste can even be converted into biomass fuel.
Compared to traditional disposal methods, the drying process is environmentally friendly and pollution-free. It is highly adaptable to various types of waste and production scales, offering a high degree of automation and low processing costs. This approach effectively resolves environmental challenges regarding waste disposal in the fruit and vegetable industry while turning waste into a valuable resource and extending the industrial chain. By simultaneously delivering ecological and economic benefits, it serves as a crucial measure for promoting circular development and the green, low-carbon transformation of the industry.
