Green Environmental Friendly Freeze Drying Machine

Green Environmental Friendly Freeze Drying Machine

Control factors of vacuum freeze drying skills in food processing

(1) Pre-cooling rate and pre-cooling end temperature.

Pre-cooling rate optimization The freezing process will occur ice crystals of different grain sizes and directly affect the progress of boring speed. Some scholars have found that most of the fruit and vegetable materials attributed to blocks, strips and flakes are in the traditional slow freeze-drying process. The quality of the food produced under the condition is degraded, and the food made under the vacuum freeze-drying process condition can adhere to the original quality at all, and the practice indicates the appropriate freezing method. The pre-freezing pre-freezing rate does not affect the quality of the product. It can also speed up the boring rate.

(2) Heating method and temperature.

Most food lyophilization uses radiant heating. This method places the tray containing the material in the middle of the two radiant heating plates. The heat is transferred to the material by the upper and lower heating plates (separators), and the heating temperature ( Separator temperature) It is necessary to maintain the material ice layer beyond the inflection point during the progress of moisture (the food that is completely frozen, when the temperature rises to a certain point, the temperature point at which the ice crystal melts begins to be measured, and the maximum value can be determined by the electric resistance method. Otherwise, it will seriously affect the lyophilization process and the quality and appearance of freeze-dried

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