Vacuum Freeze Drying Machine For Home

Our company specializes in food vacuum freeze-drying technology development and equipment design, manufacture, installation, commissioning of the high-tech enterprises. Mechanical technology involved food freeze dryer, vacuum, refrigeration, thermal, electronic, automatic control theory and in practice has a wealth of experience.
Freeze-dried food is fresh frozen food quickly, into the vacuum container dehydration, under the condition of vacuum, water from solid ice into gas, making the material drying.Made of freeze-drying process food, not only color, aroma, taste and shape, and keep the vitamin, protein and other nutrients in the food.Before eating, slightly processing, will recover within a few minutes for fresh food.
It don't need refrigeration equipment after freeze-dried food, sealing packing, long-term storage, transportation and sales at room temperatures, three to five years is not bad.Because of the freeze-dried food with 5% water content, good quality, light weight, it can greatly reduce the operation cost.After processed by freeze-drying process, for example, tomato sauce, 1000 grams of fresh tomato sauce can work out 320 g freeze-dried tomato sauce powder, a water namely recovery for tomato sauce.Loved by people.Now, freeze-dried tomato sauce has become the replacement of the tomato sauce.
In the production of the  Vacuum freeze-dried food, in general, there is the choice of materials, washing, slicing, blanching, sterilization and other processes. remove adhere to the roots of leaves and worm and eggs and sediment, with magnetic metal impurities, using electrostatic remove hair, scales, such as foreign matter, avoid excessive heating, cooking or dipping, according to the technological requirements to do, only the good pre-treatment off, it is possible to output high-quality freeze-dried food. Pre-treatment of items were frozen, freeze faster, smaller items in the crystallized structure of the tissue damage on small items. Freezing time is short, protein aggregation and concentrated in effect, qualitative change does not occur.
Frozen food must be quickly dried under vacuum sublimation, requires a degree of vacuum sublimation pressure is reached quickly, and timely supply of sublimation thermal sublimation to maintain constant temperature, generally use radiant heating.
Freeze-dried food is porous tissue,surface than the original expansion of 100 to 150 times, thus increasing the chance of contact with oxygen, atmospheric recovery from low temperature and pressure, it should be carried out in a nitrogen atmosphere. Crushing, packing should be 30 to 40% relative humidity, the temperature below 25 ℃ conduct. To keep dried food which contains 5% or less, should be placed in the desiccant and adsorption of trace moisture in the packaging. Packaging materials should be selected poor ventilation, high strength, color depth as well.
Freeze-drying technology can process all kinds of vegetables, fruits, fish, beans, spices and coffee, tea, Chinese medicine, etc.

Please Feel free to give your inquiry in the form below.we will reply you in 24 hours.