Freeze-dried dried mango is also called mango crisp. It is very popular among people because it maintains the original flavor and crisp taste of mango! So, the processing process of freeze-dried dried mango? How to make mango crispy? The following food freeze-drying machine manufacturers will tell you about the freeze-drying experiments of mangoes using freeze-drying machines, and the production process conditions and processes of freeze-drying mango slices that have been determined.
First of all, the suitable process parameters for mango freeze-drying are pre-freezing temperature -35~-40℃, freezing time 3h, drying chamber pressure 20~50 Pa during one sublimation drying, and drying chamber pressure 10~30 Pa during analysis drying, and material during analysis drying. The temperature is 50~60℃. The total drying time is about 16~20 hours.
The production process is summarized as follows:
1) Pre-treatment: fruit selection - peeling - core removal - slicing - cleaning and disinfection - plate loading;
2) Freeze-drying: pre-freezing - primary drying - analytical drying
3) Post-processing: sorting-weighing-packaging
Food grade freeze dryer equipment,] the barrel is made of 304 food grade stainless steel, and the interior is mirror polished. The exterior is sandblasted, beautiful, and elegant. The separator and the material tray are all 304 stainless steel. The production process and requirements are higher than the current domestic conventional food freeze dryer manufacturers. It is the first choice for users. The equipment is stable and low in energy consumption. It is widely used in processing fruits, vegetables, seafood, aquatic products, meat, instant drinks, pet freeze-dried food, and other food industries.
