Freeze Dried Machineze Dried Blueberry
Freeze-dried Blueberry Machine- vacuum Freeze-drying Technique
Blueberry has a broad market at home and abroad, but the current production of blueberry is relatively single, mainly for fresh food. Through the development of blueberry products, they tend to be diversified, which is conducive to promoting the development of the industry and creating economic value. The freeze-dried food has high storage resistance and plays a key role in regulating the market during the peak season. Light weight, convenient transportation to all parts of the world, is conducive to export to earn foreign exchange. At present, the research on blueberry at home and abroad mainly focuses on cultivation, fresh-keeping, extraction and research of functional components, production status and industrial development, etc., but there is little research on technology, especially on vacuum freeze drying technology.
Some studies have pointed out that vacuum freeze drying has the highest retention rate for blueberry nutrients such as vitamin C, anthocyanins, phenols and superoxide fidase among the five drying methods, namely hot air drying, FreeMachineze-Dried Blueberry , medium and short wave infrared drying, hot air and microwave vacuum combined drying, and variable temperature and pressure differential expansion drying. The research on vacuum freeze-drying technology started late in China. At present, the freeze-drying technology is still not popular, mainly because of the high cost, so it is very necessary to optimize the freeze-drying process.
Vacuum freeze-drying technology is a drying technology that freezes materials into ice and makes water directly sublimate from solid state to gas state without passing through liquid state under a certain vacuum degree, and finally dehydrates materials. The technology is carried out under low temperature and low pressure strip, which can effectively avoid oxidation reaction and loss of heat sensitive components. Compared with the traditional drying technology, vacuum freeze drying technology has the advantages of complete dehydration, forming porous structure, and effectively retaining the original flavor and nutrients of food.
Parameter
Model | KFD-20 | KFD-25 | KFD-30 | KFD-50 | KFD-100 |
Tray area(m²) | 20 | 25 | 30 | 50 | 100 |
Input capacity(kg/batch) | 200 | 250 | 300 | 500 | 1000 |
Min. cold trap temperature(℃) | <-45℃ | <-45℃ | <-45℃ | <-45℃ | <-45℃ |
Vacuum degree(pa) | <10pa | <10pa | <10pa | <10pa | <10pa |
Tray temp. | -35~+100℃ | -35~+100℃ | -35~+100℃ | -35~+100℃ | -35~+100℃ |
Tray quantity | 18 | 22 | 18 | 28 | 36 |
Tray Size(mm) | 2200x600 | 2200x600 | 3300x600 | 3300x600 | 5000x600 |
Cooling method | Water cooled | Water cooled | Water cooled | Water cooled | Water cooled |
Total power(kw) | 45 | 50 | 60 | 100 | 180 |
Total weight(kg) | 8000 | 9000 | 11000 | 20000 | 40000 |
Pre-sale:
As soon as we get your inquiry, we will always reply to your email on time and try our best to recommend you the most suitable freeze dryer. Detailed tech-info will also be provided for you.
After-sale:
We will keep in touch with you, to make sure every parts of the freeze dryer work well. One year warranty, free online service.
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