Food vacuum freeze dryer

Food vacuum freeze dryer is a new type of low-temperature drying equipment, also known as food freeze dryer. It is different from the high-temperature drying method of traditional hot air drying and drying equipment, as food freeze-drying is carried out at low temperature and low pressure. The food freeze dryer mainly consists of a refrigeration system and a vacuum system. The refrigeration system is used to cool wet materials below freezing point, while the vacuum system is used to evaporate and remove the moisture on the surface of the materials in a vacuum environment, thereby achieving drying. Food vacuum freeze dryer is suitable for drying high-end raw materials such as pharmaceuticals, traditional Chinese medicine decoction pieces, biological, wild vegetables, dehydrated vegetables, food, fruits, chemicals, pharmaceutical intermediates, etc. It can turn high moisture content materials into dry products with long-term preservation ability, while maintaining their original nutritional value and taste.

Equipment Description

Box body: The food vacuum freeze-drying box body is designed with 304 stainless steel welding, which has excellent corrosion resistance and heat resistance, and can effectively prevent food from being contaminated and damaged by the outside world.

Refrigeration unit: The refrigeration compressor adopts imported brand units, which have the advantages of high efficiency, safety and stability, and long service life, and can ensure the quality of food during the freeze-drying process.

Vacuum pump: Adopting a branded vacuum pump, it has the advantages of low noise, high efficiency, and long service life, which can effectively improve the drying speed and drying effect of food.

Control system: The system adopts Siemens PLC programming to control all functions of the equipment, which can achieve automatic control and improve the efficiency of equipment use and production.

Touch screen: Equipped with Siemens 7-inch touch screen control, it can intuitively display the operating status and parameters of the equipment, making it convenient for operators to monitor and adjust.

Board layer: The partition material adopts a uniform heating design, which can ensure that the food is uniformly heated during the drying process, prevent cold spots or hot spots, and ensure the quality and taste of the food.

Advantages

The advantage of a food freeze dryer is its fast drying speed, which does not damage the original composition and structure of the material during the drying process. It can preserve the color, aroma, taste, and shape of the food, making it an efficient drying technology.

Principle

The working principle of a vacuum freeze dryer is to freeze water containing substances into a solid state first, and then sublime the water in the solid state into a gaseous state to remove the water and preserve the substance. Specifically, the vacuum freeze dryer reduces the pressure inside the freezer while freezing, allowing solid ice crystals to directly transform into water vapor and bypass the liquid state. Then, by increasing the temperature of the drying chamber and adjusting the vacuum degree, water vapor is extracted from the item to achieve the purpose of drying.

function

The food vacuum freeze dryer is mainly used for drying high-end raw materials such as pharmaceuticals, traditional Chinese medicine decoction pieces, seafood, wild vegetables, dehydrated vegetables, food, fruits, and chemical drug intermediates. It combines the refrigeration system, vacuum system, thermal oil heating system, and dehumidification system into one, which can perform low-temperature drying and is suitable for drying some chemical products, drugs, and food. During the drying process, the growth of microorganisms and the action of enzymes cannot be carried out, so the original properties can be maintained without concentration. In addition, due to drying in a frozen state, the volume remains almost unchanged, the original structure is maintained, and there is no denaturation or loss of biological activity, making it widely used in medicine.

The working principle of a vacuum freeze dryer is to freeze water containing substances into a solid state first, and then sublime the water in the solid state into a gaseous state to remove the water and preserve the substance. Specifically, the vacuum freeze dryer reduces the pressure inside the freezer while freezing, allowing solid ice crystals to directly transform into water vapor and bypass the liquid state. Then, by increasing the temperature of the drying chamber and adjusting the vacuum degree, water vapor is extracted from the item to achieve the purpose of drying.

The food vacuum freeze dryer is mainly used for drying high-end raw materials such as pharmaceuticals, traditional Chinese medicine decoction pieces, seafood, wild vegetables, dehydrated vegetables, food, fruits, and chemical drug intermediates. It combines the refrigeration system, vacuum system, thermal oil heating system, and dehumidification system into one, which can perform low-temperature drying and is suitable for drying some chemical products, drugs, and food. During the drying process, the growth of microorganisms and the action of enzymes cannot be carried out, so the original properties can be maintained without concentration. In addition, due to drying in a frozen state, the volume remains almost unchanged, the original structure is maintained, and there is no denaturation or loss of biological activity, making it widely used in medicine.

The advantage of a food freeze dryer is its fast drying speed, which does not damage the original composition and structure of the material during the drying process. It can preserve the color, aroma, taste, and shape of the food, making it an efficient drying technology.