Vacuum food freeze drying process

 Vacuum food freeze drying process

Descriptions of freeze drying process:

    The freeze drying technology is the most advanced food dehydration processing technology at present. The freeze-dried food processed by this technology has long expiration date, good reconstitution property, color, aroma, taste and nutrition. The volume and shape of the food is essentially constant, showing a spongy state without drying shrinkage phenomenon. It can be used in vegetables, fruits, condiments, aquatic products, biological products, medicines, beverages, specimens, and other fields.

Main features of freeze drying process:

1.The vacuum system uses gland pump and oil sealed pump compound mode. At first, the high power oil sealed pump quickly drainages the air. Then the vacuum low power gland pump works to pump the water vapor and reduce energy consumption. Otherwise, the poor drainage performance of oil sealed pump will make the water vapor concentrated to lead to pump oil emulsification metamorphism, which will further destabilize the vacuum stability of the system.

2.Closed circulating water system uses three way control valve to automatically regulate the heating amount of water cycle system and precisely control the temperature of heating plate. What’s more, nitrogen automatic pressure control device can keep the operating temperature of the hot water at 120℃.

3.Post and side type water filling cryofocus has short access, small resistance, fluent water vapor channel, uniform water filling effect, and high water filling efficiency. The water filling cryofocus adopts ammonia single-phase circulation cooling way, with good cooling liquid supply stability and easy operation.

Technical Parameter:

Applied Range of freeze drying process:

It can be applied to the manufacturing technique of freeze-dried coffee, fish, seafood, bovine coloctrum, vegetables, health care products, fruits, medicines, and powder materials.

Functions:

This type freeze dryer conforms to sanitary requirement. It can maintain biological activity, color, flavor and aroma, decrease the loss of volatile substance and thermosensitive substance, and keep the original properties to the largest extent. The products it dried have good reconstitution properties, oxidation resistance, and long storage life, and their volume and shape remain the same.