Solutions
Dedicated to the research and development and manufacturing of food equipment
Solutions
Contact
Address :
No. 26, Jinchuang Road, Xingang Street, Penglai District, Yantai City, Shandong Province
Tel :
Email : vacuumfryer2008@gmail.com
Vacuum freeze dryer
Description：
Vacuum freeze drying equipment
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 freeze drying food freeze characteristics
●Under vacuum and low temperature dehydration, low volatile components heat denaturation and loss of nutrients, and maximize the retention of food nutrients vitamins, proteins and so on.
●Residual moisture content is low, reducing the activity of the growth of microorganisms and enzyme activity at room temperature shelf life of up to several years
●Sublimation process solute dissolved in water remains in place, maintaining the original characteristics of the material, almost no discoloration, deformation, shrinkage and cracking.
●After drying sublimation materials remain intact skeleton, leaving a very thin sponge-like pores are, with good rehydration
●Freeze-dried foods are ready to eat or water to recover an edible bulb is ideal for fast food convenience food ingredients
●Light weight, easy to carry, easy to transport.
Freeze-dried food in line with current trends in the world food industry to green areas, convenience, health and other development, with high added value.
Scope
Fruit: apples, bananas, kiwi, pineapple, jujube, strawberry, etc.
Vegetables: such as garlic, onions, mushrooms, green beans, sweet corn, asparagus, okra, onion, etc
Fisheries: such as sea cucumber, fish, shrimp, scallops, octopus, etc.
Meat categories: beef, pork, chicken, lamb and other small pieces.
Seasoning: garlic powder, ginger powder, onion powder, pepper and so on.
Herbal categories: Ginseng, velvet, wolfberry
Vacuum freeze drying machine freeze schematic composition
FD series of freeze-drying equipment, mainly small round or rectangular drying warehouse, heating systems, vacuum systems, refrigeration systems, defrost system, control system components
The main parameters of small vacuum freeze-drying machine
|
Model |
FD-0.25 |
FD-1.5 |
FD-3 |
FD-5 |
||
|
Drying number of positions (a) |
1 |
2 |
3 |
4 |
||
|
The total effective drying tray area (m2) |
0.25 |
1.5 |
3 |
5 |
||
|
Working vacuum drying position (Pa) |
13～133 |
|||||
|
Cold trap temperature (℃) |
-30～-45 |
|||||
|
Cooling capacity (-40 ℃ evaporating temperature) Kw |
0.8 |
3.5 |
5 |
8 |
||
|
Cold trap form |
Built-in |
|||||
|
Processing board working temperature (℃) |
Room temperature to 120 |
|||||
|
Heating |
Electric radiant heating |
|||||
|
Heating plate power (Kw) |
0.8 |
3 |
6 |
8 |
||
|
Maximum capacity of ice cold trap catch (Kg / warehouse. Frequency） |
≥5 |
≥30 |
≥60 |
≥100 |
||
|
From atmospheric pressure to 1Torr evacuation time (min) |
≤12 |
|||||
|
Installed power Kw |
3 |
4.5 |
6.5 |
8 |
||
Feedback