Vacuum freeze drying technology is currently the most advanced technology in food dehydration processing. Compared with conventional drying methods, the freeze-dried food produced by this technology has long-term quality assurance, good rehydration properties, beautiful appearance, flavor, taste, shape and high nutrient content.
The volume and shape of dry food remain basically unchanged, looking like a sponge, without shrinking. This drying technology can be widely used in vegetables, fruits, condiments, aquatic products,
Vacuum freeze-drying technology replaces the traditional vaporization dehydration method, which is the direct dehydration of the product from the sublimation of ice into steam. During 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 cycle of each product to maintain an environment suitable 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.