Sea Buckthorn Fruit Freeze Dryer

Sea Buckthorn Fruit Freeze Dryer

The freeze-drying process for producing sea buckthorn fruit by a vacuum freeze dryer includes the following steps:

1) Pretreatment: Clean the sea buckthorn, drain the water, irradiate with ultraviolet rays, and rotate the rotary sieve after freezing;

2) Pre-freezing: Cool the pretreated sea buckthorn to ‑35~‑40℃, and then keep it for 2~3 hours;

3) Sublimation drying: first keep at ‑30~‑35℃, 70‑90Pa for 3‑4h; then at ‑24~‑28℃, 30~50 Pa for 2~3 hours; then at ‑22℃, 25Pa Keep for 6h; finally continue to maintain the pressure of 25Pa and heat up to 30℃, and end the freeze-drying;

4) Analytical drying.

The low-temperature freeze-drying processing of sea buckthorn by the sea buckthorn fruit freeze dryer significantly reduces the loss of nutrients in sea buckthorn by traditional drying methods, and the appearance and morphology of sea buckthorn change little, and the utilization rate of raw materials is high.

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