Dry Fish Beef Freeze Dryer Machine
1597282234(1)
e3e7d8655e6376cf20c3230ff972926

Dry Fish Beef Freeze Dryer Machine

Dry Fish Beef Freeze Dryer Machine The basic steps: Beef screening finishing → slicing → pre-freezing → sublimation drying → desorption drying → packaging → finished product. a. Screening the spiced beef made from the semi-membrane muscle, the longest muscle on the back, etc., and remove the fat...

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Product Introduction

The basic steps:

Beef screening finishing → slicing → pre-freezing → sublimation drying → desorption drying → packaging → finished product.

a. Screening the spiced beef made from the semi-membrane muscle, the longest muscle on the back, etc., and remove the fat and connective tissue attached to the cooked beef. The slice thickness is 5mm, and the length and width are about 3.5-2cm. Place the cut material in the drying tray and place the probe in the material center

Pre-freezing is to lower the temperature of the wet beef slices below the eutectic point in a short time, so that all the water is frozen into ice crystals, thereby ensuring good morphology, texture and rehydration of the sublimed dried beef pieces.

High freezing rates will result in the formation of small ice crystals between cells and even the formation of intracellular ice crystals, which will affect the drying rate of the product as well as the porosity and rehydration ability of the product. Excessive freezing rate leads to a significant reduction in the rehydration capacity of the beef. The color of the product is paler before the rehydration or after rehydration, and the original color of the beef itself is lost. However, unlike raw beef lyophilization, the freezing rate does not seem to have any effect on the dehydration rate or rehydration capacity of cooked beef in a relatively wide range, and the slower the freezing rate, the quality of freeze-dried cooked beef during storage. The faster you fall. The freezing rate has a certain influence on the drying time. The ice crystals produced by quick freezing are smaller, the ice crystals produced by slow freezing are larger, the large ice crystals are good for sublimation, the small ice crystals dissolve quickly, and the smaller the ice crystals, the more the products reflect after drying.

Parameters

Model	KFD-25
Capacity (Kg/Batch)	250
Shelf Area (㎡)	25
Shelf Size (Mm)	2200*600
Shelf Quantity (Layer)	10+1
Shelf Quantity (Piece)	22
Space Between（Mm）	95
Shelf Temperature (℃)	room to 120
Water Catcher Temper (℃)	-65±5
Max Catch Water（Kg）	380
Ultimate Vacuum （Pa）
Electricity（Kw）	72
Weight（Kg）	9000