The packaging of freeze-dried food is very important, As freeze-dried food is the use of food vacuum freeze dryer (hereinafter referred to as food lyophilizer) when processed under low temperature and low pressure, the obtained freeze-dried food tissue is porous, the surface tissue is 100-150 times larger than the original, and the chance of contacting with oxygen is increased.
Therefore, the recovery of atmospheric pressure should be carried out in an environment filled with nitrogen. The crushing and packaging should be carried out under the relative humidity of 30% - 40% and 25 ℃. In order to keep the water content of dry food below 5%, the packaging bag should be filled with oxygen Put desiccant to absorb trace moisture. Packaging materials with poor air permeability, high strength, and dark color are better.
