Fresh Vegetable Freeze Dryer
Size: from 0.5 to 200m²
Highlight: can be customized
Warranty:one year
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Advantages of Fresh Vegetable Freeze Dryer
Freeze drying of fresh lettuce is mainly divided into three stages: pre-freezing, primary drying, and secondary drying. The fresh vegetable freeze dryer is equipped with a powerful refrigeration system, capable of lowering the temperature in the quick-freezing warehouse to -40℃. This ensures rapid freezing of the lettuce, effectively maintaining its natural color and nutrients.
The vacuum system of the equipment mainly consists of a Leybold vacuum pump, vacuum gauge, and other components. These parts work together to extract air from the drying bin, facilitating the removal of water from the lettuce. Compared to other vacuum pumps, the Leybold vacuum pump offers high performance, achieving the required vacuum degree for freeze-drying in a shorter period. Additionally, the vacuum pump, constructed from high-quality raw materials, exhibits superior mechanical stability with a service life of up to 10 years.
Moreover, the vegetable lyophilizer is equipped with a condenser made of SUS304 stainless steel. In contrast to carbon steel, the stainless steel condenser is resistant to oxidation, acids, alkalis, and other chemicals, ensuring a longer service life in wet or corrosive environments.
The equipment adopts a cylindrical design with SUS304 stainless steel material, providing strong resistance to pressure, making it resistant to deformation and durable.
The freeze-drying chamber is equipped with multiple see-through holes, allowing real-time monitoring of the freeze-drying process
Freeze-dried lettuce vs. dried lettuce
Dried lettuce is curled and shrunk in shape, with a yellowish and blackish color instead of the vibrant green of fresh lettuce. The drying process results in a significant loss of nutrients such as vitamin A, vitamin K, carotene, and vitamin C.
On the other hand, freeze-dried (FD) lettuce maintains the same dark green color as fresh lettuce, providing a fresh and healthy appearance. It also retains the same nutrient content as fresh lettuce, experiencing almost no loss of nutritional value. However, it's worth noting that the production cost of FD lettuce is relatively high
Specifications of KFD series
| Model | kFD-1 | kFD-2 | KFD-5 | KFD-10 | kFD-20 | KFD-30 | kFD-50 | kFD-100 | kFD-150 | kFD-200 |
| type | Conductive type | Radiant type | ||||||||
| Max ice capture(Kg/Batch) | 15KG | 30KG | 75KG | 150KG | 300KG | 450KG | 750KG | 1125KG | 1500KG | 2000KG |
| condenser temperature (℃) | -70℃ | -50℃ | ||||||||
| Shelf temperature( ℃) | -30~-60℃ | <100 ℃ | ||||||||
| Pre-freezing | In original place | IQF-Individual quick freezing Chamber | ||||||||
| Shelf Area | 1㎡ | 2㎡ | 5㎡ | 10㎡ | 20㎡ | 30㎡ | 50㎡ | 100㎡ | 150㎡ | 200㎡ |
| Heating &cooling medium | Silicon oil | Water | ||||||||
| Refrigerant | R404 A Or R507A | |||||||||
| cooling method | Air cooled, water cooled | Air cooled,water cooled,Evaporative cooling | ||||||||
| Final Vacuum(Pa) | 5Pa | |||||||||
| Defrosting Method | Hot water/stream | |||||||||
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FAQ
How many freeze-dried vegetables do you get after vacuum freeze-drying a kilo of fresh vegetables?
the number of freeze-dried vegetables obtained after vacuum freeze-drying of a kilogram of fresh vegetables is calculated as follows:
1, Generally, the water content of vegetables is about 90%, so the water content of 1 kg of fresh lettuce is 500gx0 9=450g;
2, After vacuum freeze-drying with the freeze dryer, 95-99% of the water content of vegetables can be removed. If calculated according to 99%, the water content weight of 450g in fresh vegetables * 99% = 445.5g, that is, 445.5g in fresh vegetables can be removed after freeze-drying with the freeze dryer.
Summary: after one kilogram of fresh lettuce is freeze-dried, the weight of freeze-dried cabbage = 500-445.5g, which is about 54.5g. Similarly, as long as the water content of freeze-dried products is known, the weight obtained after freeze-drying can be calculated.
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