Operating points and precautions for fruit and vegetable freeze-drying machines

　　The following is a detailed introduction to the operating points and precautions of the fruit and vegetable freeze dryer:

　　1. Preparation work

　　First, make sure your equipment is in good operating order and that you have the product you want to freeze-dry. Slice, strip, or otherwise shape fruits and vegetables to increase surface area and improve drying efficiency.

　　2. Set parameters

　　Set the appropriate temperature, time and vacuum based on the material being processed. Generally speaking, the freeze-drying process of fruit and vegetable foods includes two stages: the pre-freezing stage and the sublimation drying stage.

　　The temperature in the pre-freezing stage is usually set between -40°C and -60°C. The purpose is to quickly freeze the moisture in the material into a solid. This process takes about 24 hours.

　　The temperature of the sublimation drying stage is set at -30°C to -50°C. The purpose is to remove the solid moisture frozen inside the material through sublimation. This process generally takes about 12-48 hours.

　　The vacuum degree is set in the range of 0.1-0.05 mbar. Vacuum degree that is too high or too low will affect the freeze-drying effect.

　　3. Load materials

　　Place the prepared materials evenly on the material rack, try to keep a certain distance and avoid contact with each other. Then push the material rack into the freeze drying chamber, close the door and ensure a good seal.

　　4. Start drying

　　Press the start button and the equipment will automatically freeze-dry according to the set parameters. Please pay attention to the working condition of the equipment. If any abnormality is found, stop it immediately and troubleshoot.

　　5. End drying

　　When freeze-drying reaches a predetermined time or weight loss rate, the equipment is stopped. After waiting a few minutes for the material to cool naturally, open the door and take out the material rack. Remove the materials from the material rack and package them for storage.

　　6. Precautions

　　1. Ensure the use of clean and pollution-free fruit and vegetable raw materials to ensure the quality of the final product.

　　2. When loading materials, try to make them as flat and dispersed as possible to facilitate air circulation and moisture evaporation.

　　3. During the freeze-drying process, the operating status of the equipment should be checked regularly and problems should be solved promptly.

　　4. After drying, the equipment should be cleaned in time to avoid residues that will affect the next use.

　　5. Store dried fruits and vegetables away from moisture and direct sunlight, and keep them cool and ventilated.

　　We will briefly introduce the operating points and precautions of the fruit and vegetable freeze-drying machine here. The above are the operating points and precautions of the fruit and vegetable freeze-drying machine. I hope it will be helpful to you. If you have any other questions, please feel free to ask me!

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