Freeze Dryer For Coffee

According to the thermodynamic phase equilibrium theory, the temperature of the three-phase point of water (coexistence of gas, liquid and solid) is 0.0098 ℃,Pressure: 4.579mmhg. In the phase change process of water, when the pressure is lower than the three-phase point pressure, the solid ice can directly sublime into gaseous water vapor and escape without being transformed into liquid water. For water in solution, there is also a three-phase point, but the pressure and temperature are lower. The freeze dryer for coffee uses this characteristic to freeze the coffee concentrate at low temperature, the water in it is frozen into fine ice crystal particles, and then heated and sublimated under high vacuum, so as to achieve the purpose of low humidity drying.

Sublimation and drying process of materials: with the progress of the drying process, the sublimation surface advances from the outside to the inside to the center of material particles, and the ice crystals on the sublimation surface continue to sublimate into gas escape, disperse into the surrounding environment along the pores, and continue to be pumped away, so as to maintain that the vapor pressure of the surrounding environment is always lower than the saturated vapor pressure on the sublimation surface, so as to form the power of outward migration of water vapor. In addition, the heat required for sublimation is continuously transmitted to the frozen part by the heating body through radiation and conduction to maintain the continuous progress of sublimation.

Therefore, freeze-dried coffee has the following characteristics:

(1) because the drying process is carried out under low temperature and high vacuum, the aromatic substances with strong heat sensitivity can be retained, so it has rich aroma and pure taste.

(2) the interior of freeze-dried coffee particles is full of pores left by water vapor escape, which is similar to sponge, so it has very good instant solubility.

(3) The drying process does not change the particle shape, so the coffee particles remain in the shape of angular small sand particles obtained by freezing and crushing, without crack, shrinkage and surface hardening. The color and shape are ideal.

 

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FAQ

 

1.Can freeze dried coffee go bad?

 Kassel: The quality of freeze dried  coffee is highly stable. When vacuum-packed and stored in a dry environment, while avoiding exposure to humidity, lyophilized coffee can have a shelf life of up to 5 years, and the aroma and flavor of the coffee remain unchanged.

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