Space Freeze-dried Food

Freeze dryers are our major products, the size of freeze dryers varies from 0.5 to 200m². Any detailed parameters can be customized until it meets customers’ requirements. Our product has one year warranty, and our team has years of experience in this freeze drying field.

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Product Introduction

Space Freeze-dried Food

Speaking of space food, perhaps some people's impression is still stuck in the paste product extruded from the aluminum toothpaste shell. Of course, this is also because the early space food is too "eye-catching" reason. Try to imagine that squeezing something like this into your mouth is not an enjoyable process, whatever the taste.

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In fact, it was a stop-gap measure at the start of the space industry, and space food has been gradually improving, until by the 1980s astronauts were eating almost as much as they did on the ground. However, space food has been playing an important role from the initial "solution to food and clothing" to the later "well-off level". There is a kind of food full of science and technology, which has been playing an important role. That is the freeze-dried food we will talk about today.

Lyophilizing was developed in the early 1900s to allow astronauts to eat fresh, nutritious food even when they were in space. After years of intensive research and development by scientists, this cutting-edge food processing technology -- "lyophilized technology" was born in the 1940s, and then widely used in the aerospace field of Russia, the United States and other developed countries, so it is also called space lyophilized technology. Lyophilized technology can effectively retain the nutrients and bioactive ingredients of raw materials, which are subsequently used in the production of biological drugs and human food.

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What is lyophilization?

Freeze-drying is a vacuum freeze-drying technology. In a word, food freeze-drying is to cool the food containing water first, freeze it into solid, and then sublimate the ice directly from the solid under vacuum conditions. Lyophilizing is a technique used for much of the food used by astronauts to keep the color, flavor, nutrients and shape of the fresh food as much as possible.

Benefits of freeze-drying

For food processing, the benefits of lyophilization are obvious: complete water control, preventing the growth of microorganisms and extending shelf life; In the process of sublimation, the material itself is frozen in the "ice shelf", so that the dry product can maintain its original properties, and has ideal instant solubility and rapid water rehydration; Easy to oxidize substances (such as vitamin C, etc.) can be effectively protected, nutrition can be well preserved; Convenient storage and transportation.

Keep the "body" and the "soul"

Freeze dried food, because it is dehydrated under vacuum conditions, the internal tissue and veins of fresh fruit are less damaged, and more than 96 percent of the nutrients are retained, while providing a bright color and crisp taste.

Freeze dried fruit can not only preserve the shape of the fruit, retain most of the nutrients and the original taste of the fruit, experience the "fresh fruit" taste, but also crisp and delicious! The freeze-dried fruit preserves both the "outward level" and the "soul" within.

Freeze-drying perfectly preserves the appearance of the food, while at the same time, rarely retaining most of its nutrients and flavor. The preservation of the "body" and "soul" in the processing of the ingredients is perfectly reflected in the freeze-dried food.

Space ice cream

Space ice cream is a freeze-dried food made by the above mentioned freeze-drying technology. The earliest space ice cream was developed by Whirlpool Company according to the Apollo mission signed by NASA. China's space ice cream is a special snack food for astronauts based on our independent research and development patent technology.

Space ice cream is made from whey protein and other functional factors by freeze-drying. The freeze-drying process can dehydrate the ice cream in vacuum, retain its nutritional value to the greatest extent, and give the ice cream a unique taste and flavor. In the process of preparation, high expansion rate is used to make the ice cream more soft and the taste more smooth after freeze-drying. Because there is no low temperature storage condition for spaceflight at present, space ice cream can be stored and transported at room temperature, which can be included in flight recipes. At the same time, the space overcomes the traditional cold drink ice cream temperature is too low, not suitable for the shortcoming of intestines and stomach bad people eating, small space ice cream flavor changes during the storage period, long shelf life, anytime, anywhere can enjoy, appropriate crowd is extensive, can also by adding all kinds of fruit and vegetable producing/particles, etc., make varieties of color, flavor, functional diversification, and sustained development.

When to "fly into a common home"?

Having said so much, you may be concerned about whether ice cream and freeze-dried food like this are only used in the space industry at present, and whether we can eat such food on a regular basis.

For the early freeze-dried food, because of its complex production equipment, huge energy consumption, low productivity, its application is limited to a large extent. However, with the in-depth research on the theory, equipment, process and raw material selection of lyophilized food, lyophilized food has entered the market and is developing rapidly. For example, the space ice cream mentioned above has been successfully transformed into civil use.

In recent years, with the increase of consumer demand for freeze-dried food, vacuum freeze dryer has been growing rapidly in the food industry. With the continuous expansion of the development scale of the freeze-dried food market, the demand for vacuum freeze-drying equipment will increase, and the market development prospect is very broad. Beijing Songyuan Huaxing Technology Development Co., Ltd. has been committed to the research and development, production and sales of vacuum freeze drying equipment for the past 21 years. It is an influential domestic supplier of vacuum freeze drying equipment and targeted solutions. Songyuan freeze-drying contributes to bringing more healthy, nutritious, safe and high-quality freeze-dried food to the market. In 2015, Beijing Songyuan Huaxing Science and Technology Development Co., Ltd. researched and developed an energy-saving vacuum freeze dryer system and a freeze dryer with the system. At present, this energy-saving system is mainly applied to food freeze drying equipment, which can effectively reduce the energy consumption of the equipment and promote the development of domestic freeze drying food industry.

Parameter

Model	KFD-20	KFD-25	KFD-30	KFD-50	KFD-100
Tray area(m²)	20	25	30	50	100
Input capacity(kg/batch)	200	250	300	500	1000
Min. cold trap temperature(℃)	<-45℃	<-45℃	<-45℃	<-45℃	<-45℃
Vacuum degree(pa)	<10pa	<10pa	<10pa	<10pa	<10pa
Tray temp.	-35~+100℃	-35~+100℃	-35~+100℃	-35~+100℃	-35~+100℃
Tray quantity	18	22	18	28	36
Tray Size(mm)	2200x600	2200x600	3300x600	3300x600	5000x600
Cooling method	Water cooled	Water cooled	Water cooled	Water cooled	Water cooled
Total power(kw)	45	50	60	100	180
Total weight(kg)	8000	9000	11000	20000	40000

Pre-sale:

As soon as we get your inquiry, we will always reply to your email on time and try our best to recommend you the most suitable freeze dryer. Detailed tech-info will also be provided for you.

After-sale:

We will keep in touch with you, to make sure every parts of the freeze dryer work well. One year warranty, free online service.

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