Vacuum Aerospace Ice-cream Freeze Dryer
Vacuum Aerospace Ice-cream Freeze Dryer
Freeze dried food is the short for ‘vacuum freezed and dried food’. It is also known as FD food. Firstly, it freezes the moisture in food, secondly, it warms the ice with high temperature, sublimating it into gas state.
The main technic involved is vacuum freeze drying, it is an physical dehydrating method. The principle behind it is quite simple and straight forward. Under the condition of temperature and pressure are 0.01℃ and 610Pa respectively, ice would skip liquid state, sublimating into gas state directly.
This technic was developed in the early 19th century. However, due to the limitations of refrigeration technology and vacuum technology, until 20th century, it is then used to dry biological products. In the 1930, researchers used this technic in the food industry for the first time. In Denmark, 1943, the original food dryer was developed. After that, FD technic was used in aerospace industry widely.
In the late 20th century, the astronauts were not satisfied with the toothpaste shaped food, which leads aerospace food inventors paying more attention to the taste of aerospace food. Freeze dried food do not only look delicious, but also have a good taste. Apart from that, the nutrients in food are mostly reserved, especially those that are sensitive to the high temperature. Last but not the least, FD food are dehydrated to almost 95%, it can be stored at room temperature for 3~5 years without using any antioxidants. The light weight and small volume make the transportation more convenient.
There are various types of FD food, and FD technic can be used in different ways. However, there is one product that may not sound so familiar, ‘The aerospace ice cream’, it was only served to astronauts as an leisure food before.
It uses whey protein and other functional factors as raw materials, and after the raw materials being dried freezing, it’s nutrients can be kept, and it would have ice-cream’s specific flavor. During the making process, high expansion rate treatment is used, it soften the raw materials of ice-cream. By adding other vegetables and fruits’ powder, the flavor, color of aerospace ice cream would be different.
Most importantly, as people going deeper and deeper in the field of lyophilization, FD food becomes more close to people’s everyday life, nowadays, even aerospace ice-cream are not the exception of astronauts any more.
parameters:
Model | KFD-20 | KFD-25 | KFD-30 |
Tray area(m²) | 20 | 25 | 30 |
Input capacity(kg/batch) | 200 | 250 | 300 |
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 | 18 |
Tray Size(mm) | 2200x600 | 2200x600 | 3300x600 |
Cooling method | Water cooled | Water cooled | Water cooled |
Total power(kw) | 45 | 50 | 60 |
Total weight(kg) | 8000 | 9000 | 11000 |
certificates:
Hot Tags: vacuum aerospace ice-cream freeze dryer, China, factory, suppliers, manufacturers, customized, price, made in China, lyophilization machine, cheapest freeze dryer, buy discount freeze dryer, freeze dryer energy consumption, new freeze dryer, china freeze dryer suppliers
You Might Also Like
Send Inquiry