Vacuum freeze dried for vegetables

Vacuum freeze dried for vegetables

Descriptions of freeze dried vegetables:

   Vacuum freeze drying technology is to freeze the water containing material and sublimate the ice into water vapor and discharge it under vacuum condition to remove the moisture in the material and dry them. It has a wide application range and almost all of the subsidiary agricultural products, such as meat, poultry, eggs, aquatic products, vegetables, fruits, can be made into freeze-dried food, condiment, and instant food.

Main features of freeze dried vegetables:

1. Each of its system has optimal configuration and its overall design is reasonable, economical, and advanced. Its production efficiency and automatic degree are high, energy consumption is low, operation is easy and maintenance is convenient.

2.The dry container is cylindrical and made of low carbon steel. The inner surface is coated with imported potable water tank paint by special technology.

The heating plate is made of aluminum alloy. The inside special structure is processed its surface by anodic oxidation technology to ensure the temperature uniformity of the plate layer and improve the radiation efficiency.

3.The cooling pipe is made of 10-GB/T8163 pipe material and processed by hot-dip galvanizing technology. The special designed cold trap ensures high efficiency of cooling and frosting. Defrosting is performed after freezing finished and the defrosting water is provided by defrosting system.

4.The monitoring system consists of screen type control cabinet and measuring analog components. It is used to measure, control, record, alarm and monitor the electrical equipment during drying process.

5.The control system is centered on programmable intelligent control instrument and PLC. It monitors, controls, and manages the whole freeze-drying process and unifies the work of all these equipments. The programmable intelligent control instrument can preserve a variety of food freeze-dried process curve to choose from based on different materials.

6. The control of freeze drying process based on 9 control concepts can shorten the sublimation drying time at large and obtain high quality of freeze-dried products. It reduces the producing costs and improves the producing efficiency.

Functions of freeze dried vegetables:

  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.

The whole processing line including the following parts:

1. pretreatment system

2. freezing and drying tank

3. heating system

4. vacuum system

5. refrigeration system

6. material conveyor

7. control system