Vacuum freeze drying technology is the most advanced technology for food dehydration processing at present. Compared with the common drying method, the freeze-dried food produced with this technology features long period of quality assurance, good re-hydration nature, good-looking color, good flavor, taste, shape and high content of nutritious components. The dried food basically remains unchanged in its volume and shape, it looks like sponge and has no shrinking. This kind drying technology can be widely used in process of vegetables, fruits, condiments, aquatic products,
Vacuum freeze-drying technology replaces the traditional vaporization dehydration method, which is to dehydrate the product directly from ice sublimation to steam. In the freeze-drying process, the material is frozen to -18°C, and then enters the vacuum drying tank for dehydration. The automatic control system will set the vacuum and heating temperature according to the freeze-drying circle of each product to maintain a suitable environment for FD processing. The material is frozen during the drying process, and water vapor condenses on the surface of the cold trap coil to separate the water from the material.
Heating plate T (°C)
Vacuum freeze dryer can be widely used in vegetables, fruits, condiments, seafood, biological products, medicine, beverages, specimens and other fields.