Seafood Clam Freeze Dryer

Seafood Clam Freeze Dryer

The freeze-drying machine is used in the production process of seafood clams freeze-drying. The production process: fresh sea clams → seawater (saltwater) feeding → selection → cleaning → blanching → shelling → pre-freezing → freeze-drying → packaging and storage.

Main points of the production process of seafood clam freeze dryer:

1. Preprocessing

Fresh seafood was raised in seawater (or saltwater) for 1 day, spit out the sediment, picked out the dead clams, and cleaned them. The temperature of the blanching water is about 90°C, and the time is about 2 minutes, which is limited to the opening of most clams. After taking it out and cooling for a while, remove the shell and take the clams, wash and arrange, drain the water, and lay them flat on a drying tray with a thickness of about 5mm.

2. Pre-freezing

Refrigerate the shelf of the drying warehouse to make the temperature of the plate reach -15°C. At this time, the tray is sent to the drying warehouse of the food freeze dryer and placed on the shelf for pre-freezing. The clams are pre-frozen by quick freezing, and pre-freezing is about 2 hours.

3. Freeze-drying and packaging

Make the temperature of the material up to about -20.7°C and below the eutectic temperature (-15°C) of the clam meat. Close the inlet valve of the drying chamber, and only cool the water catcher. After 1.5 hours, the temperature of the material will reach -20°C; turn on the vacuum pump to evacuate the water catcher and the drying chamber for 5 hours; turn on the electricity to heat the shelf, and set the shelf limit temperature to be 40℃, maintain the vacuum degree of the drying chamber at about 12Pa, maintain the vacuum degree of the water trap at 10Pa, and the temperature at (-45～50)℃, and desorb and dry for 2h. When the instrument shows that the material temperature is 37.8°C, which is close to the limit temperature set by the heating shelf, it can be considered that the drying end point has been reached. Open the emptying valve of the drying bin to empty the air, take out the freeze-dried clams and quickly seal them in plastic bags.

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