Industrial freeze dryer machine

The quick-freezing warehouse, drying bin, vacuum system, refrigeration system, heating system, defrosting system, and re-gassing system make up the industrial freeze dryer machine, a piece of equipment used in food processing. Its primary purpose is to extract water from foods that are sensitive to heat. When food is heated, it can experience chemical or physical changes that impact its flavor, texture, color, nutritional value, and other attributes. Food that is heat-sensitive is typically temperature-sensitive, and as it heats, the structural alterations that occur to its constituents alter the food's composition. Meat, eggs, fruits, vegetables, dairy products, sweets, etc. are a few examples of foods that are heat-sensitive.

When compared to other drying techniques, freeze-dried dehydrated food offers the following benefits since the lyophilization process is conducted in a low temperature and vacuum environment:

• Efficiently preserving the cell wall structure of heat-sensitive food
• Removing moisture from food to extend its shelf life.
• Can keep food's original nutrients, protein, color, flavor, form, and scent.
• Excellent freshness retention, natural and preservative-free.
• Both substantial added value and financial gains are possible.

The main process of freeze-dried food is as follows:

1. Prior to treatment:

• Cleaning: To get rid of dirt and contaminants, the food is first cleaned.
• Cutting: To make processing easier, the food is then chopped into the proper sizes.

2. Freezing:
Food is quickly frozen to extremely low temperatures, usually between -40°C and -80°C. In order to minimize the production of huge ice crystals that could harm the meal's structure, this process seeks to quickly transform the water in the food into ice crystals.

3. Sublimation by Vacuum:

• Vacuum Environment: To sublimate the frozen food, it is placed in a vacuum chamber. Sublimation is the process by which ice, without first going through the liquid phase, transforms straight into water vapor. The majority of the food's moisture is eliminated in this phase.
• Temperature Control: To achieve effective sublimation and avoid scorching the food, the temperature is kept between -20°C and -40°C during the sublimation process.

4. Reprocessing:

• Heating: To eliminate any last traces of moisture, the food is gently heated after sublimation.
• Packaging: To ensure long-term preservation, the dried food is thereafter placed in airtight bags or containers to stop moisture absorption and oxidation.

 

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FAQ

 

• Which foods are suitable for freeze-drying?

The majority of items, including fruits, vegetables, meats, fish, and even dinners like soups and stews, can be freeze-dried.

• How should freeze-dried food be stored?

To keep it safe from oxygen and moisture, freeze-dried food should be kept in airtight containers or vacuum-sealed bags. To extend its shelf life, store it somewhere cold and dark.

• Is food freeze-dried safe to consume?

Yes, food that has been freeze-dried and properly prepared and kept is safe to consume. The majority of germs and pathogens are effectively killed by the procedure, and contamination can be avoided with careful storage.

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