Cold air drying is a process of forcibly circulating low-temperature & low-humidity air among foods to gradually reduce their water content until the foods are dried. The low-temperature & low-humidity air continuously absorbs the surface moisture of the foods during forcible circulation; the saturated air passes through an evaporator, the surface temperature of the evaporator is reduced to be less than the dew-point temperature of the air due to the evaporation of refrigerants in the evaporator, the air is cooled and separated from moisture after passing through the evaporator, an

Vacuum freeze-drying, also known as freeze-drying, referred to as lyophilized material is first pre-cool the water to freeze, it is fixed in the initial position inside the water and form a uniform fine ice, then the ice directly to the appropriate temperature and vacuum steam distillation of the material to remove water inside, a method to obtain a dry product. The unique food freeze-drying equipment and advanced technology combined with reliable equipment operation, widely used in vegetables, fruits, meat, seafood, soup, and other health care products processing and production, to provide users with high-quality freeze-dried products

Vacuum microwave puffing is a technology that is based on the fact that if water inside a product cell evaporates faster than it can escape from that cell through the cellular wall, the pressure inside the cell will increase and that increasing pressure will create a puffing effect It happens under low pressure because low pressure generates more pressure difference. The end-product will have a porosity close to that of freeze-dried products.  It will have a rehydration capacity close to that of freeze-dried products. And it will have a color and taste that is much better than most freeze-dried products, because the puffing time is just a matter of minutes, while freeze drying can take from 8 up to 24 hours.   

Osmotic dryer for osmotic drying as pre-processing before vacuum frying for the production of fruit and vegetable chips. Our main advantages: -  We have real technological knowledge and practical experience -  The special separation system of osmotic liquid and product that we use is treating the product gently and avoids product breakage and product loss. -  Used for production of fruit and vegetable chips and resulting, in combination with vacuum frying, into crispy chips (not hard at all) with the taste of the fresh fruit or. vegetable. -  Automatic brix control system. -  Resulting in a high yield and relatively low costs operation. After osmotic drying the vacuum frying just takes a few minutes, while without osmotic drying, the vacuum frying takes 30 – 90 minutes.  

The vacuum impregnation principle is that: air and a part of water between micropores and plant cells in raw materials impregnated under the vacuum condition are sucked at first; high-density impregnation liquid is permeated into intercellular spaces and micropores of plants under the osmotic pressure (concentration difference) and the action of gravity; the evaporated moisture is quickly taken away through heat exchange, so that the impregnation efficiency is greatly improved. Fruit and vegetable crisp chips are required to be impregnated under normal pressure for 3 hours, but impregnated under vacuum for only 30 minutes; preserved fruits should be saccharified for 5 to 7 days by the traditional impregnation method, but now can be saccharified within about 3 hours, can be seasoned and colored to form good flavor and attractive appearance and is durable in storage and low in bacterial index, so that the efficiency is improved by 10 to dozens of times.  Application: fruit and vegetable crisp chips, preserved fruits (glazed fruits), instant vegetables and various flavored dishes.