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Vacuum freeze-drying equipment
Description：
Vacuum freeze-drying, also known as sublimation drying, also known as freeze-drying, is a method of pre cooling and freezing water containing materials to fix their internal moisture in the initial position and form uniform and fine ice crystals. Then, under appropriate temperature and vacuum, the ice is directly sublimated into water vapor to remove internal moisture from the materials, thereby obtaining dried products. The food freeze-drying equipment combines unique advanced technology with reliable equipment operation, and is widely used in the processing and production of vegetables, fruits, meat, seafood, soup, health products, etc., providing users with high-quality freeze-drying products.
Characteristics of vacuum freeze-drying food
Dehydration under vacuum and low temperature conditions results in minimal loss of volatile and thermally denatured nutrients, while retaining nutrients such as vitamins and proteins in food.
The low residual moisture content reduces the growth activity of microorganisms and enzyme activity, and can be stored for several years at room temperature.
During the sublimation process, the solute dissolved in water remains in place, and the material maintains its original characteristics without discoloration, deformation, drying shrinkage, or cracking.
After sublimation and drying, the material skeleton remains in its original state, leaving very fine sponge like pores and excellent rehydration performance.
Freeze-dried food can be consumed immediately or can be reconstituted and consumed with just one dip of water, making it an ideal ingredient for fast food convenience.
Lightweight, easy to carry, and easy to transport.
Freeze dried food is in line with the current trend of the world food industry towards green, convenient, and healthy development, and has high added value.
Applicable scope:
1. Fruits: such as apples, bananas, macaques, pineapples, winter dates, strawberries, etc.
2. Vegetables: such as garlic, onions, mushrooms, green beans, sweet corn, asparagus, okra, chives, etc.
3. Aquatic products: such as sea cucumber, fish, shrimp, shellfish, octopus, etc.
4. Meat category: beef, pork, chicken, diced lamb, etc.
5. Seasonings: garlic powder, ginger powder, scallion powder, pepper powder, etc.
6. Chinese herbal medicine: ginseng, deer antler, goji berries, etc.
Schematic diagram of the composition of vacuum freeze-drying machine
The small FD series freeze-drying equipment mainly consists of circular or rectangular drying silos, heating systems, vacuum systems, refrigeration systems, defrosting systems, and control systems.
The main parameters of a small vacuum freeze-drying machine are:
|
model performance parameter |
FD-0.25 |
FD-1.5 |
FD-3 |
FD-5 |
||
| Number of drying silos |
1 |
2 |
3 |
4 |
||
|
Total effective drying area of the tray（m2） |
0.25 |
1.5 |
3 |
5 |
||
|
Vacuum degree of drying silo operation（Pa） |
13～133 |
|||||
|
Cold trap operating temperature（℃） |
-30～-45 |
|||||
|
Refrigeration capacity (-40 ℃ evaporation temperature)Kw |
0.8 |
3.5 |
5 |
8 |
||
| Cold trap form | Built in | |||||
| Working temperature of processing board (℃) | Room temperature~120 | |||||
| Heating method | Electric heating radiation type | |||||
| Heating plate power (Kw) |
0.8 |
3 |
6 |
8 |
||
| Maximum ice harvesting capacity of the cold trap (Kg/bin. shift) |
≥5 |
≥30 |
≥60 |
≥100 |
||
| Evacuation time from atmospheric pressure to 1Torr (min) |
≤12 |
|||||
| Installed power Kw |
3 |
4.5 |
6.5 |
8 |
||
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