Fig Lyophilizer
Fig lyophilizer
How does freeze-dried figs work? How do figs freeze-dried? Fresh figs are cleaned, cut into pieces, put into the freeze drying chamber of the FIG freeze-drying machine, and then the figs are dehydrated and dried in the vacuum and low temperature environment, so as to produce the freeze-dried figs.
Advantages of FIG lyophilizer: It avoids the defects such as discoloration, odor deterioration, loss of nutrients and poor rehydration water caused by the traditional high temperature drying technology, and keeps the appearance quality and nutritional value of raw fruit to the maximum extent. The product has the advantages of good rehydration performance, light weight and preservation resistance.
As we all know, FIG has nutritional value and medicinal value, is a special fruit and natural plant medicine, known as the "21st century human health patron saint". However, the FIG ripening preservation period is very short 2-3 days, easy to saccharify and rot, fully mature fruit can only be placed for 1 day at room temperature, some varieties after low temperature treatment of the preservation period of about 1 week, restricted by this, the current main production area of figs in addition to some fresh sales, most of the local processing.
At present, there are many kinds of processed figs developed in production, including dried fruit, preserved fruit, jam, beverage, fruit wine, fruit tea, canned fruit, etc., but there are the following problems: (1) backward processing technology, fruit appearance quality, organizational structure, nutritional composition changed greatly, the retention rate of physiological active components is low; (2) In order to extend the shelf life and improve the flavor, the addition of various food additives and preservatives brings health risks; Storage and transportation have special requirements for environment and space, which lead to the increase of regular expenses such as storage and sales.
In the deep processing of figs, the lyophilized figs can avoid the defects such as discoloration, odor deterioration, loss of nutrients and poor rehydration water caused by the traditional dehydration and drying technology, and keep the appearance quality and nutritional value of the raw fruit to the maximum extent. The product has the advantages of good rehydration performance, light weight and preservation resistance.
Parameter:
KFD-1 | KFD-2 | KFD-5 | KFD-6 | KFD-8 | |
Capacity (Kg/Batch) | 10 | 20 | 50 | 60 | 80 |
Shelf Area (㎡) | 1.1 | 2 | 5 | 6 | 8 |
Shelf Size (Mm) | 500*400 | 700*500 | 800*895 | 950*800 | 1000*800 |
Shelf Quantity (Layer) | 5+1 | 6+1 | 7+1 | 8+1 | 10+1 |
Max Catch Water（Kg） | 15 | 30 | 75 | 90 | 120 |
Ultimate Vacuum | 1 | 1 | 1 | 2 | 2 |
Electricity（Kw） | 12 | 16 | 22 | 34 | 34 |
Size（Mm） | 2200*1000*2000 | 2500*1000*2300 | 2200*1200*2400 | 3500*1400*2430 | 3500*1400*2430 |
Weight（Kg） | 1500 | 2000 | 2500 | 3000 | 3500 |
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