Fruit Lyophilizer Cranberry Food Freeze Dryer
Fruit Lyophilizer Cranberry Food Freeze Dryer
Principle and characteristics of vacuum freeze drying
Principle of vacuum freeze-drying: According to the phase equilibrium theory in thermodynamics, the triple point of water (coexistence of steam, liquid and solid three phases) is 0.0098 °C, and the pressure of triple point is 609.3pa (4.57mm/mg) in water. In the phase transition process, when the pressure is lower than the pressure of the triple point, the solid ice can be directly converted into gaseous water vapor, that is, the ice crystal progresses.
Vacuum freeze-drying is to pre-freeze the material containing a lot of water, crystallize the free water in the substance, freeze it into a solid, and make the ice crystal in the material progress under high vacuum condition after swimming, and then remove the substance after the ice crystal progresses. Part of the adsorption of water, after all, to obtain a dry product with a residual water content of about 1-4%. Vacuum freeze drying is referred to as freeze drying.
Parameters
Model | KFD-30 |
Capacity (Kg/Batch) | 300 |
Shelf Area (㎡) | 400 |
Shelf Size (Mm) | 3300*600 |
Shelf Quantity (Layer) | 8+1 |
Shelf Quantity (Piece) | 18 |
Space Between（Mm） | 95 |
Shelf Temperature (℃) | room to 120 |
Water Catcher Temper (℃) | -65±5 |
Max Catch Water（Kg） | 450 |
Ultimate Vacuum （Pa） | 5 |
Electricity（Kw） | 101 |
Weight（Kg） | 10000 |
Characteristics of vacuum freeze drying skills
The first is that in the process of food boring, it is necessary to control the temperature within the range of minus 40 ° C to minus 55 ° C. It is necessary to make the surrounding environment in a high vacuum state in the process of processing, so this The processing method is very sensitive to the heat treatment and the food processing which is very simple to present the oxidation problem. It also preserves the taste of the food itself and also makes the nutrients of the things well maintained.
Secondly, the product after boring does not lose the original skeleton structure, and can adhere to the original shape of the data to the greatest extent.
Once again, the food processed by the cold-drying processing technique has a porous structure, so it has a good rehydration property, and the speed of its dissolution in water is also very fast. In this case, the freshness of the food is also well protected. .
The fourth is to allow the water-soluble substances to be smoothly precipitated in the progress process. This is also useful to prevent other boring methods. Because the moisture inside the material is transferred to the surface of the material, many nutrients and inorganic salts are lost, which can be maximized. Adhere to the nutrients of the substance.
The final point is that the freeze-dried food is vacuum or nitrogen-packed in the process of production. It can also be stored in the dark, so the shelf life of these substances can last up to five years, compared with frozen food. Need to transport storage, this processing method can be very useful to improve the quality of the product.
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