Vacuum Strawberry Freeze Dryer

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Vacuum Strawberry Freeze Dryer

Freeze dryers with good performance, and applies with good freeze drying technique, leading to good quality of freeze products. The freeze drying technique involves the following steps:

1.    Pre-freezing, wash the fresh strawberries, Peels are removed, cut (the whole strawberry takes a long time to dry), put on the plate, and put into the drying chamber of a new generation of food lyophilizer for pre-freezing. When the central temperature of the strawberry drops to -18 ~ -22℃, the strawberry is frozen for 3.5 ~ 4.5 hours.

2.    Drying stage, Once the Pre-freezing stage is finished, enters the drying stage.

The gradual rise of strawberry temperature is as following:

1^st Stage： The temperature of strawberry rises and maintains at about -20~ -16℃. Last for 5.5-6.5 hours;

2^nd Stage：The temperature of strawberry rises and maintains at about-16~ -11℃. Last for 6.5-7.5 hours;

3^rd Stage:  The temperature of strawberry rises and maintains at about -11~0℃. Last for 4.5-5.5 hours;

4^th Stage:  The temperature of strawberry rises and maintains at about 0℃~10℃. Last for 2.5-3.5 hours;

5^th Stage:  The temperature of strawberry rises and maintains at about 10℃~18℃. Last for 3.5-4.5 hours;

6^th Stage:  The temperature of strawberry rises and maintains at about 18℃~30℃. Last for 3.5-4.5 hours;

7^th Stage:  The temperature of strawberry rises and maintains at about 30~65℃. Last for 1.5-2.5 hours;

3.     After testing the product, vacuum the package according to the package specification.

In the second stage, the advantage is that 1^st ~3^rd Stage’s strawberry is still in the freezing stage, but the temperature changes, which can make it better adapt to the freezing temperature of each stage, without destroying the cell tissue in the strawberry, and has a good fresh-keeping effect. Strawberries from 4^th ~ 7^th are in the thawing stage, and the thawing of strawberries needs to adapt to the temperature of each stage, so as to achieve the effect of freshness preservation. If the temperature changes too fast, the texture of strawberries will be easily destroyed and the original nutritional value will be lost.

Parameters:

Model	KFD-20
Tray area(m²)	20
Input capacity(kg/batch)	200
Min. cold trap temperature(℃)	<-45℃
Vacuum degree(pa)	<10pa
Tray temp.	-35~+100℃
Tray quantity	18
Tray Size(mm)	2200x600
Cooling method	Water cooled
Total power(kw)	45
Total weight(kg)	8000

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