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Vacuum freeze dryer for fruits vegetables

Vacuum freeze dryer for fruits vegetables

I. Instruction :

Freeze-drying is a technique of drying by the principle of sublimation. It freezes the dried material at a low temperature and then directly sublimes the frozen water molecules into a process of water vapor evolution under a proper vacuum environment. The product obtained by drying is referred to as lyophilizate and the process is referred to as lyophilization. The substance is always in a low temperature (freezing state) before drying, and the ice crystals are evenly distributed in the substance, and the sublimation process does not cause concentration due to dehydration, thereby avoiding side effects such as foaming and oxidation caused by water vapor. The dry material is porous in the shape of a dry sponge, the volume is basically unchanged, and it is easily soluble in water and restored to its original state. Physical and biological denaturation of dry matter is prevented to the greatest extent.

II. Features:

1. The loss of nutrients is very small. The substance after lyophilization is porous, and the shape is basically the same as before drying.

2. The physical, chemical and biological state of the substance freeze-dried by vacuum is basically unchanged.

3, can achieve the purpose of maintaining the original color, fragrance, taste, shape and freshness of the food.

4. After adding water, it can be quickly restored and has a long shelf life in a sealed container.

III. Application:

It is suitable for the drying of high-grade raw materials, Chinese herbal medicines, biological, wild vegetables, dehydrated vegetables, food, fruits, chemicals, pharmaceutical intermediates and other materials. Freezing vacuum drying is a new type of box structure that combines the refrigeration system, vacuum system, heat transfer oil heating system and dehumidification system into a vacuum freeze dryer. It uses the freezer vacuum drying of the material space in the box.

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