Stainless Steel Food Freeze Dryer

Stainless Steel Food Freeze Dryer

Factors affecting the freeze-drying cycle

The pressure in the drying chamber affects the rate of heat transfer and mass transfer. In terms of mass transfer, the lower the pressure, the better, and for heat transfer, the higher the pressure, the better. The mass transfer rate is mainly determined by the temperature and pressure of the sublimation interface and the surface of the drying layer. To increase the escape rate of water vapor in the drying layer, one is to increase the temperature of the sublimation interface to increase the water vapor pressure of the interface; It improves the vacuum of the drying chamber and reduces the vapor pressure on the surface of the drying layer.

Parameters

Applications of freeze dryer

1.Vegetables: mushrooms, asparagus, celery, peppers, chives, white onions, garlic, ginger, carrots, cauliflower, snow peas, cabbage, etc.;

2.Fruit categories: litchi, longan, banana, orange, grass screen, peach, cherry, apple, pear, etc.

3.Fish and meat: shrimp, snake meat, soft-shelled turtle, beef, pork, ham, etc.;

4.Instant noodle products: Wanzi noodles, boxed snacks, baby food, tourist food, elderly food, military food, aerospace food, etc.;

5.Condiments: soups, jams, condiments, spices, etc.;

6.Other categories: tea, instant coffee, Chinese medicinal materials, animal gelatin, ginseng, enzymes, serum, bacteria, biological products, etc.

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