Fruit And Vegetable Crisp Lyophilizer

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Fruit and vegetable crisp lyophilizer

Fruit and vegetable crisp belongs to a kind of dehydrated fruit and vegetable food, full name is vacuum low temperature oil bath dehydrated fruit and vegetable crisp. The product fully retains the nutritional ingredients and color and flavor of fruits and vegetables, with the characteristics of pure natural, low fat, low calorie, crisp taste, fresh and natural, is currently recognized as a fashion snack food. Due to the processing of the products is in a vacuum tank, fruit and vegetable dehydration was conducted at relatively low temperatures, so keep the nutrition of the food ingredients and natural color flavor is not affected by high temperature damage, so in a sense very different from normal Fried food, the basic principle of it is in use under the condition of reduced pressure, oil and water in the three different physical phenomena, First, the boiling point of oil and water decreases (oil around 80, water around 40); The second is to reach the boiling point, water from liquid to gas, and oil is different; Third, the proportion of oil and water is different, can make the water in the material under the high boiling point, can make the fruit, vegetables and other materials quickly dehydration in a short time.

Vegetable drying is to dry vegetables with warm wind, the water in the vegetables volatilizes off, in the whole process of drying, a lot of vitamins in vegetables outflow, nutrient elements than the original fresh vegetables are very affected. Vegetable lyophilizers, on the other hand, simply raise the water content of vegetables at extremely low temperatures. It preserves the nutrient elements of vegetables, and can inhibit the growth and development of microbial strains in food vegetables very well in the dry and frozen natural environment, and manipulates the activity of enzymes in food, so that the loss of nutrients in the whole process of food storage is reduced. Lyophilized technology is a new development trend in the food industry, and it will get a big development trend later.

Vacuum freeze-drying, also known as freeze-drying technology, is based on the ultra-low temperature freezing of dried raw materials, in the freeze-drying chamber of a high vacuum pump to make the solid water in the raw materials to the steam state, and then achieve the goal of drying. The freeze-drying method has several prominent advantages over the general drying method: it can preserve the taste and nutritional elements of food to a certain extent; It can store the nutrient elements easily oxidized by air in the food material, so it has a great development prospect and broad industry prospect to develop the lyophilization and dehydration production and processing solution for the honey peach with rich C and colorful protein content and thin skin and juicy juice.

Parameter:

Model	KFD-20	KFD-25	KFD-50
Tray area(m²)	20	25	50
Input capacity(kg/batch)	200	250	500
Min. cold trap temperature(℃)	<-45℃	<-45℃	<-45℃
Vacuum degree(pa)	<10pa	<10pa	<10pa
Tray temp.	-35~+100℃	-35~+100℃	-35~+100℃
Tray quantity	18	22	28
Tray Size(mm)	2200x600	2200x600	3300x600
Cooling method	Water cooled	Water cooled	Water cooled
Total power(kw)	45	50	100
Total weight(kg)	8000	9000	20000

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