Freeze Dried Food Vacuum Machine
Freeze Dried Food Vacuum Machine
Vacuum food freeze-drying technology is the most advanced food processing technology. The vast majority of natural foods available to humans are made up of natural substances and water. Water is the decisive factor in various microorganisms, so fresh food spoils quickly due to the presence of water. In the circumstances of life experience and life needs, people used methods as sunshine, air drying, fire baking, drying and other natural conditions to achieve the purpose of keeping the food fresh. With the development of science and technology, the progress of society and the greater demand of life, people began to develop a lot of other scientifically convenient drying methods. Vacuum freeze-drying technology is one of the most suitable method for people's needs.
1. Origin of food vacuum freeze drying technology
Vacuum food freeze-drying technology originated in the 1930s. In 1930, Flosdorf from Denmark, began experimenting with food freezing. Later in 1940, Fikidd proposed the freeze-drying process for food processing. In 1961, the British Ministry of Food started the research of food freeze-drying technology in the Aberdeen Experimental Project. It turned out to be a very effective and successful technique for food processing. From the middle of 1980s to the end of 1990s, the freeze-dried technology developed rapidly in the world, especially in America and Japan.
2. The principle of food vacuum freeze drying technology
Vacuum freeze-drying technology is a method of freezing aqueous substances into solid state, and then placing them in vacuum environment, and sublimating water from solid state to gas state to remove water. As the pressure is lowered, the freezing point does not change much, while the boiling point is lower and lower, closer to the freezing point. When the pressure drops to a certain value, the boiling point coincides with the freezing point, and it can be directly converted into a gas state without passing through the liquid state. This change of direct evaporation of ice into water vapor is called sublimation, and the pressure at this time is called the triple point pressure. The freeze-drying of water-containing food is at the triple point of water, that is, at low temperature and low pressure to make the water in the food sublimation and dehydration.
3. Advantages and disadvantages of food vacuum freeze drying technology
According to the special principle of food vacuum freeze drying technology, it has the advantage of making people trust.
(1) Because the food is dried at a very low temperature, the loss of nutrients and flavor substances in the food is very small, and the original nutrition, taste and aroma of the food can be retained to the maximum extent
(2) Keep the original color and shape of the food completely
(3) Drying under high vacuum, less oxygen, easy to oxidize substances are protected, and due to hypoxia and sterilization or inhibit the activity of some bacteria
(4) thoroughly dehydrated, can eliminate 90%~95% of the water when drying, drying can be stored at room temperature for a long time, and because of the light weight and easy to transport
(5) good rehydration, freeze-dried products can quickly recover from water absorption, and their color and quality are basically the same as fresh products.
Therefore, freeze-drying technology has been favored by many industries.
Disadvantages: Vacuum freeze-drying technology needs to be emptied, need refrigeration, so the cost will be high.
Parameters:
Model | KFD-30 |
Tray area(m²) | 30 |
Input capacity(kg/batch) | 300 |
Min. cold trap temperature(℃) | <-45℃ |
Vacuum degree(pa) | <10pa |
Tray temp. | -35~+100℃ |
Tray quantity | 18 |
Tray Size(mm) | 3300x600 |
Cooling method | Water cooled |
Total power(kw) | 60 |
Total weight(kg) | 11000 |
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