Food vacuum freeze dryer

Food vacuum freeze dryer is a new type of low-temperature drying equipment, also called food freeze dryer. It is different from the high-temperature drying working methods of traditional hot air drying and drying equipment. Food freeze-drying is performed at low temperature and low pressure. The food freeze dryer is mainly composed of a refrigeration system and a vacuum system. The refrigeration system is used to cool wet materials below the freezing point, while the vacuum system is used to evaporate and remove moisture on the surface of the materials in a vacuum environment to achieve drying. The food vacuum freeze dryer is suitable for drying high-grade raw materials, traditional Chinese medicine pieces, organisms, wild vegetables, dehydrated vegetables, food, fruits, chemicals, pharmaceutical intermediates and other materials. It can turn materials with high moisture content into dry products with long-term preservation capabilities while maintaining the original nutritional value and taste.

Equipment brief description

Cabinet: The cabinet of the food vacuum freeze dryer is designed with 304 stainless steel welding. It has excellent corrosion resistance and heat resistance, and can effectively prevent food from being contaminated and damaged by the outside world.

Refrigeration unit: The refrigeration compressor adopts an imported brand unit, which has the advantages of high efficiency, safety and stability, and long service life, and can ensure the quality of food during the freeze-drying process.

Vacuum pump: Use a brand-name vacuum pump, which has the advantages of low noise, high efficiency and long service life, and can effectively improve the drying speed and drying effect of food.

Control system: The system uses Siemens PLC programming to control all functions of the equipment, which can realize automatic control and improve the use efficiency and production efficiency of the equipment.

Touch screen: Equipped with Siemens 7-inch touch screen control, which can intuitively display the operating status and parameters of the equipment, making it convenient for operators to monitor and adjust.

Plate layer: The partition material adopts a uniform heating design, which can ensure that the food is evenly heated during the drying process, prevent cold spots or hot spots, and ensure the quality and taste of the food.

advantage

The advantage of the food freeze dryer is that the drying speed is fast, the original composition and structure of the material will not be destroyed during the drying process, and the color, aroma, taste and shape of the food can be retained. It is an efficient drying technology.

principle

The working principle of the vacuum freeze dryer is to first freeze water-containing substances into a solid state, and then sublimate the water from the solid state into a gaseous state to remove the moisture and preserve the material. Specifically, the vacuum freeze dryer will reduce the pressure in the freezing chamber while freezing, causing the solid ice crystals to directly transform into water vapor, bypassing the liquid state. Then, by increasing the temperature of the drying chamber and adjusting the vacuum, the water vapor is removed from the items, thereby achieving the purpose of drying.

Function

The food vacuum freeze dryer is mainly used for drying high-grade raw materials, traditional Chinese medicine pieces, seafood, wild vegetables, dehydrated vegetables, food, fruits, chemical drug intermediates and other materials. It combines a refrigeration system, a vacuum system, a thermal oil heating system, and a moisture dehumidification system. It can perform low-temperature drying and is suitable for drying some chemical products, pharmaceuticals, and foods. During the drying process, the growth of microorganisms and the action of enzymes cannot proceed, so the original properties can be maintained without concentration. In addition, since it is dried in a frozen state, the volume is almost unchanged and the original structure is maintained without denaturation or loss of biological vitality, so it is widely used in medicine.

The working principle of the vacuum freeze dryer is to first freeze water-containing substances into a solid state, and then sublimate the water from the solid state into a gaseous state to remove the moisture and preserve the material. Specifically, the vacuum freeze dryer will reduce the pressure in the freezing chamber while freezing, causing the solid ice crystals to directly transform into water vapor, bypassing the liquid state. Then, by increasing the temperature of the drying chamber and adjusting the vacuum, the water vapor is removed from the items, thereby achieving the purpose of drying.

The food vacuum freeze dryer is mainly used for drying high-grade raw materials, traditional Chinese medicine pieces, seafood, wild vegetables, dehydrated vegetables, food, fruits, chemical drug intermediates and other materials. It combines a refrigeration system, a vacuum system, a thermal oil heating system, and a moisture dehumidification system. It can perform low-temperature drying and is suitable for drying some chemical products, pharmaceuticals, and foods. During the drying process, the growth of microorganisms and the action of enzymes cannot proceed, so the original properties can be maintained without concentration. In addition, since it is dried in a frozen state, the volume is almost unchanged and the original structure is maintained without denaturation or loss of biological vitality, so it is widely used in medicine.

The advantage of the food freeze dryer is that the drying speed is fast, the original composition and structure of the material will not be destroyed during the drying process, and the color, aroma, taste and shape of the food can be retained. It is an efficient drying technology.