Freeze Dryer For Instant Mushroom Soup

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Freeze Dryer for Instant Mushroom Soup

Freeze-dried mushroom soup as an instant beverage do have a high nutritional value. With no need for additives, it still has a long shelf-life, and it is convenient to eat. Freeze-drying at low temperature can fully retain the nutrients in mushrooms and prevent the loss of affecting substances with water.

I will be introducing the method of freeze drying in the following article:

1.  After selecting mushrooms, remove the roots, clean and remove impurities, and precook at 100℃ for 18~22min in order to kill enzyme;

2.  Cut the pre-cooked mushrooms into cubes;

3.  Add the diced mushroom into the clear water, and then add seasoning. Increase the steam to boil the water first, and then reduce the steam to make soup.

4.  After cooling, spread the hot mushroom soup into the frozen tray and put it into the frozen chamber for quick freezing;

5.  Put ice mushroom soup into the freeze-drying chamber, and the vacuum degree of the freeze-drying chamber is 100Pa ~ 130Pa; Kept in the freeze-dried chamber for 6 ~ 25hours; When the moisture content of the product is lower than 5%, it is discharged from the freeze drying chamber;

6.  Vacuum package the lyophilized mushroom soup, and then eat the lyophilized broth immediately after adding hot water.

Parameters:

Model	KFD-20	KFD-50
Capacity (Kg/Batch)	200	500
Shelf Area (㎡)	20	52
Shelf Size (Mm)	2200*600	3300*600
Shelf Quantity (Layer)	8+1	13+1
Shelf Quantity (Piece)	18	28
Space Between（Mm）	95	95
Shelf Temperature (℃)	room to 120	room to 120
Water Catcher Temper (℃)	-65±5	-65±5
Max Catch Water（Kg）	300	750
Ultimate Vacuum （Pa）	5	5
Electricity（Kw）	63	168
Weight（Kg）	8000	12500

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