Yogurt Fruit Vegetable Vacuum Freeze Dryer

Introduction:

Yogurt fruit vegetable Vacuum Freeze Dryer technology is the most advanced technology for food dehydration processing at present. Compared with the common drying way, the freeze-dried food products have longer shelf life, good re-hydration ability, good-looking color, good flavor, taste, shape and high content of nutritious components and other advantages. The dried food basically remains unchanged in its volume and shape, it looks like sponge and has no shrinking. This drying technology can be widely used in process of vegetables, fruits condiments, aquatic products, biological products, medicine, beverage and etc.

Working Principle:
Under vacuum condition, material is freeze dried via principle of sublimation. The moisture in the pre-frozen material is directly sublimed from solid state (ice) to gaseous state (vapor), without melting. Freeze dried products are formed as sponginess, no shrinkage, re-hydration excellent, very little water containing. The freeze dried product in sealed packaging can be stored and transported at room temperature for a long time.

Freeze Dried Products Main Features: 

1. Nutrition basically remains unchanged. Drying is operated in low temperature and vacuum conditions, so the nutrition is kept, particularly effective to heat sensitive materials.
2. Form basically remains unchanged. The water contained in food is drained directly

from solid to gas, so the structure doesn't change, and just forms space between ice crystals.
3. Color basically remains unchanged. As drying is operated in low temperature and vacuum conditions, the physical and chemical properties of food changed little. There is also little possibility of oxidation and enzyme, thus easily to keep original color.
4. Fragrance basically remains unchanged. Because the fragrant components in food largely exist in amorphous concentrated section in the process of freezing, the fragrance can be kept when ice crystals are gasified.

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