Vegetable Food Freeze Dryer

Vegetable Food Freeze Dryer

The dried vegetables made by the freeze-drying application in the deep processing of vegetables can retain the original color, taste, aroma, and shape of the vegetables to a large extent, and can well preserve the original proteins and vitamins in the vegetables. Nutrients.

The production method of freeze-dried vegetables is that after processing fresh vegetables, freeze they for a short time. After reaching the required temperature, supply heat and maintain a vacuum state. At this time, the ice will not be converted into the water but will leave the freezer by sublimating into gaseous water vapor. dry product. The existing freeze-drying process is to quickly freeze the vegetables, and then use the drying chamber to perform sublimation and dehydration. The core equipment in the freeze-drying process is the drying chamber, and other auxiliary systems include vacuum equipment, refrigeration equipment, and heating equipment. Among them, the drying warehouse and quick freezing are the parts with large energy consumption and the largest investment. Therefore, the key to the processing of freeze-dried vegetables is the food freeze dryer equipment, and the Kassel brand vegetable food freeze dryer is recommended.

Advantages of freeze-dried vegetables: The recovery method of freeze-dried vegetables is relatively simple. You can put them in cold water for a few minutes and they can be restored to their original state. Compared with other dehydrated foods, freeze-dried vegetables can maintain the original nutrients, shape, color, and taste, and have better rehydration. The principle is that some heat-sensitive substances are not easily oxidized under low temperature and vacuum conditions, and the loss of color and aromatic substances is better preserved. In addition, freeze-dried vegetables with low moisture content can well inhibit the growth of microorganisms, making them suitable for long-term storage.

The reason for the better rehydration of freeze-dried vegetables is that the shape of the frozen vegetables is relatively fixed, the ice crystals are small and sandwiched in the material, and the ice crystals are sublime directly, the water molecules are volatilized from the inside to the outside, the solute is still in the original place in the material, and the sublimated water vapor Escape directly from the material without destroying the structure of the original material. Because the water content of the products produced in this way is only 5%, the weight is lighter and the quality is better, which greatly reduces the operating costs, and the freeze-dried products do not need refrigeration. After sealing, they can be stored at room temperature. stored for a longer time.

Parameter:

Hot Tags: vegetable food freeze dryer, China vegetable food freeze dryer suppliers, manufacturers, factory, Mango Freeze Dryer, New Development Of Food Freeze Dryer, Production Type Pet Food Freeze Dryer, Seafood And Aquatic Product Freeze Dryer Equipment, Seafood Clam Freeze Dryer, Wild Mushroom Freeze Dryer