With the increasing demand for freeze-dried food, more and more freeze-dried food is needed because it is additive-free, natural, healthy and nutritious, can be stored at room temperature for a long time, and has good rehydration characteristics. Loved by people.
However, most of the freeze-dried foods on the market, because the freeze-drying process and food freeze-drying machines do not meet the demand, resulting in a series of problems such as collapse, deformation and discoloration of the freeze-dried food, and the loss of nutrients and the inability to rehydrate.
At present, the food freeze dryer with innovative technology can solve the existing problems of the traditional food freeze dryer to a greater extent.
The food freeze-drying machine adopts the contact type and integrated vacuum freeze-drying method, through in-situ low-temperature freezing, low-temperature cooling and heating rate control of the partition, fine-tuning control of the vacuum degree, and low-temperature condensation of the water trap.
The sublimation and drying process of food materials is a process from the outside to the inside. The material sublimation needs a special channel.
When the heating temperature of the material is too fast, the heat absorbed by the food material will be converted into sublimation kinetic energy.
When the sublimation speed is too fast The channel will cause blockage, the heat will cause dissolution and liquefaction of the food material, and boiling will occur, so that the food material will collapse and deform, and the temperature and oxygen molecules in the limited space will increase a lot during the sublimation process, resulting in the oxidation of the material.
The traditional radiant food freeze-drying machine has no way of cooling and temperature control. It is directly heated to above 100 ℃ at room temperature. The temperature difference of food materials during the drying process is too large, which is easy to cause the above problems.
The food freeze dryer adopts contact type, partition cooling and heating control, which can accurately control the temperature, sublimation rate, vacuum degree, etc. according to the characteristics of the material and the requirements of the sublimation efficiency to ensure that the sublimation drying does not damage the shape of the food material, Color and nutrients, and good rehydration.
The food freeze-drying machine needs to be designed and manufactured according to the requirements of food freeze-drying in the system configuration, equipment structure and electronic control system, to meet a series of requirements of GMP food safety, and can realize remote operation and monitoring functions and meet the requirements of modern industrialization.
Production management has now been applied by many high-quality food freeze-drying processing enterprises.