Blueberry Freeze Dryer

 

 

 

Blueberry freeze dryer is a vacuum low-temperature freeze-drying equipment. Blueberry, whose scientific name is blueberry, belongs to the genus Vaccinium of Ericaceae. It is rich in vitamins, anthocyanins, bacterial inhibitory factors, ellagic acid, flavonoids, and other medicinal and health care substances. It is known as "berry *". It is a blue pulp fruit integrating nutrition and health care. It is listed as one of the five major health foods by the food and Agriculture Organization of the United Nations.
In addition to the common fresh sales, some blueberry fruits are also used for processing into products. At present, blueberry processed products mainly include fruit wine, beverages,s, and jam. Hot air drying and vacuum freeze drying are common processing methods for food dehydration. Freeze drying refers to a drying method that uses a vacuum freeze dryer to freeze materials below the eutectic point temperature and remove water from materials by sublimation under a vacuum. Freeze-dried blueberries can not only retain the original active ingredients, color, and flavor of fresh food but also have the advantages of complete dehydration, rapid rehydration, lightweight, suitable for long-term storage and transportation at room temperature. Therefore, the vacuum freeze dryer used to freeze-dry blueberries is often called a blueberry freeze dryer.

 

The results show that there are great differences in fruit tissue structure, rehydration, and active components between vacuum freeze-dried blueberry and hot air-dried blueberry. It was found that the vacuum freeze-dried blueberry pulp had many pores and loose structure, while the hot-air dried blueberry pulp had few pores and a dense structure. Vacuum freeze-dried blueberries had good rehydration, and the rehydration ratio was 2.15 g / G after 20 min; The rehydration of blueberries dried by hot air was poor, and the rehydration ratio was 1.21 g / g at the end. The contents of VC, total anthocyanins, and total phenols in dried fruits were 5.52 mg / 100 g, 1.55 mg / g, and 3.35 mg / g respectively; The contents of the three components in hot air-dried blueberries were 0.19 mg / 100 g, 0.08 mg / g and 1.26 mg / g respectively. Vacuum freeze-drying could maintain the high active components of blueberries.

 

Advantages of freeze-dried blueberries: Freeze-drying technology can well retain the color, fruity aroma, anthocyanins, vitamins, etc. of blueberries. Freeze-dried blueberries have bright color, crisp texture, strong blueberry flavor, sweet and sour. They can be consumed as finished products or further processed after rehydration. Therefore, freeze-dried blueberries have a broad market prospect.

 

 

 

 

 

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