Vegetable Powder Freeze Dryers

Vegetable Powder Freeze Dryers

The vegetable freeze-dried powder is a powdery vegetable granule made of vegetable raw materials that are first dried and dehydrated, then further crushed, or beaten evenly, and then freeze-dried. It is an extended product of dehydrated vegetables, including spinach powder, pumpkin powder, red beet powder, purple potato powder, carrot powder, tomato powder, kale powder, celery powder, and more.

Vegetable freeze-dried powder features:

1. It is the raw and auxiliary material for processing fruit and vegetable bread, fruit and vegetable noodles, specialty food, etc.

2. Preserve nutrients. Because vegetable freeze-dried powder does not generate high temperatures, it can preserve complete folic acid, liquid chlorine, phytochemicals, etc.

3. It can prolong the storage period and reduce the cost of storage, transportation, and packaging.

4. The utilization rate of processing raw materials is high, especially since the size and shape of raw materials are not strictly required, which broadens the application scope of fruits and vegetables.

5. Convenience. Enjoy anytime, anywhere, and you can eat it after soaking it; it is not limited by time and region.

The application of vacuum freeze dryer in vegetable freeze-dried powder technology mainly includes the following steps:

1. Choose fresh vegetables for cleaning and processing. Vegetables can be vegetables such as leafy vegetables, leafy vegetables, root vegetables, melons, and solanaceous fruits;

2. Killing cyanine treatment;

3. Pulverize, beat, and finely grind the vegetables that have been treated with cyanidation;

4. Put the vegetable pulp in the concentrator for vacuum concentration; the concentration temperature of the vegetable pulp is required to be between 50-65 degrees Celsius, and the decompression concentration is carried out; the vegetable pulp concentration method adopts a dryer with stirring; in the concentrated vegetable pulp, The solid content is required to be 35-65%;

5. Put the concentrated vegetable paste on a plate and freeze at low temperature;

6. The frozen vegetable paste enters the freeze-drying chamber of the food vacuum freeze-drying machine for freeze-drying to make it close to the azeotropic point, and then vacuums to sublime the ice;

7. The material that has been dehydrated is in the form of a block, and after crushing to the required fineness, it is the finished product of vegetable freeze-dried powder.

Kassel Machinery specializes in the production of vegetable powder freeze dryers; it integrates research and development, production, sales, and service of food freeze dryers, focusing on serving food processing enterprises. The company has an internationally advanced research and development laboratory, and the factory has a huge workshop with a standard production workshop and conducts product development and testing in strict accordance with industry quality management regulations.

The company now maintains long-term close cooperation with a number of excellent domestic and foreign brands, and has won the trust of customers at home and abroad with integrity and strength! After years of industry precipitation, we manufacture and absorb the essence of OEM/ODM services, relying on solid capital strength, perfect product structure support, and advanced technical content penetration, to create high-end brands for customers.

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