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Professional Food Freeze Dryer Equipment
The features of goods after vacuum freeze drying: 1.After vacuum freeze drying goods are easier for long-term preservation. 2.After freezing-drying processing, goods can be restored to the original state. 3. Maintain goods's chemical and biological characteristics after being watered.
Features
Vacuum Freeze-drying technology(freeze-drying technology for short)is a comprehensive interdisciplinary technology,which studies the heat and mass transfer process heating,mechanical transmission,automatic control and other technologies.
The principle of vacuum freeze-drying is based on the three-phase diagram of water,Under the three-phase point pressure of water(610.5pa),there is no liquid water,and the solid ice can be directly sublimated into water vapor,If a certain amount of heat is provided at this time,the ice can absorb the heat and sublimate into gas,so as to dehydrate the substance,so it is also called freeze sublimate drying.
Vacuum freeze drying technology is the most advanced technology for food dehydration processing at present. Compared with the common drying method, the freeze-dried food produced with this technology features long period of quality assurance, good re-hydration nature, good-looking color, good flavor, taste, shape and high content of nutritious components. The dried food basically remains unchanged in its volume and shape, it looks like sponge and has no shrinking. This kind drying technology can be widely used in process of vegetables, fruits, condiments, aquatic products, biological products, medicine, beverage and etc.
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