Vacuum Freeze Dryer For Food Processing

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Vacuum Freeze Dryer For Food Processing

When using a vacuum freeze dryer for food processing, several key issues need to be paid attention to, otherwise, it will not only directly affect the quality of processed products but also lead to energy waste. According to the current research hotspots and research progress of vacuum freeze-drying technology at home and abroad, this paper provides a reference for the application of vacuum freeze-drying technology in food.

The eutectic point and the eutectic point are important physical parameters to be considered in the freeze-drying process of the vacuum freeze dryer, which directly affects the quality of the freeze-dried product. Therefore, before carrying out the vacuum freeze-drying process of the food, the eutectic point and the eutectic point of the food must first be clear. In order to formulate reasonable process parameters for freezing of food materials, improve product quality, shorten the freeze-drying time, and reduce energy consumption.

The collapse temperature of food is also called the disintegration temperature, which refers to the temperature at which the product loses rigidity and becomes sticky as the temperature rises during the sublimation stage of freeze-drying, and collapses melt or foam similar to collapse. The collapse in the process will seriously affect the product quality, so it is necessary to prevent the collapse during the freeze-drying process of the food material. The collapse is mainly related to the production process and the nature of the material itself. Different freeze-drying parameters will affect the collapse. The effect of cooling rate, sublimation pressure, and solution mass fraction on the collapse temperature of the drying layer during the solution freeze-drying process was studied by a freeze-drying microscope. For the ternary solution, the cooling rate had no significant effect on the collapse temperature; while for the 10% tert-butanol/10% sucrose/water ternary solution, the collapse temperature decreased significantly with the increase of the cooling rate; the pressure had little effect on the collapse temperature; the solution With different mass fractions, the collapse temperature varies slightly. However, the collapse can be reduced by optimizing the process. The blanching pretreatment and hardening pretreatment can slow down the collapse of the freeze-dried product. The freezing rate has little effect on the quality of the product, but insufficient freezing time will cause the freeze-dried product to collapse.

The drying rate and energy consumption of the vacuum freeze dryer determine the cost of applying vacuum freeze drying technology in food. Usually, the drying rate of the material is directly related to energy consumption. The faster the drying rate, the shorter the time and energy consumption. the lower. The problem of high energy consumption is still the bottleneck of the application of vacuum freeze-drying technology in food. At present, the drying rate of food is improved and the energy consumption is reduced by means of process optimization.

Parameter：

Model	KFD-1	KFD-2	KFD-5	KFD-6	KFD-8	KFD-10
Capacity (Kg/Batch)	10	20	50	60	80	100
Shelf Area (㎡)	1.1	2	5	6	8	10
Shelf Size (Mm)	500*400	700*500	800*895	950*800	1000*800	1190*800
Shelf Quantity (Layer)	5+1	6+1	7+1	8+1	10+1	11+1
Shelf Temperature (℃)	-60 to +70
Water Catcher Temper (℃)	-65±5
Max Catch Water（Kg）	15	30	75	90	120	150
Ultimate Vacuum	1	1	1	2	2	2
Electricity（Kw）	12	16	22	34	34	41
Size（Mm）	2200*1000*2000	2500*1000*2300	2200*1200*2400	3500*1400*2430	3500*1400*2430	4540*1400*2450
Weight（Kg）	1500	2000	2500	3000	3500	3800

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* We can do sample tests for customers.

After-sale:

* If possible, please do come to our factory and we will teach workers the whole process of freeze-drying. The most appropriate time needed for freeze-drying will be tested by us.

* We will keep in touch with you, to make sure every part of the freeze dryer works well. One-year warranty, free online service for abroad customers.

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