Freeze Dryer Food Machine (Food Freeze Dryer) Is a Professional Equipment For Freeze-Drying Food. It Converts The Moisture In The Food Into Water Vapor By Controlling Parameters Such As Temperature And Vacuum Degree, And Then Discharges The Water Vapor From The Food, So That The Food Can Reach a Dry State.
Advantages Of Freeze Dryer Food Machine
① Keep Food Structure, Nutrients And Flavor Substances Basically Unchanged, Especially The Retention Rate Of Physiologically Active Ingredients
The Highest, Which Is The Main Reason Why Some Functional Foods Use Freeze-Dried Food As The Base Material.
②The Appearance Is Not Dry And Cracked, Does Not Shrink, And Maintains The Original Shape And Color Of The Food;
③The Product Has No Surface Hardening, And The Tissue Is Porous And Spongy, So It Has Good Rehydration Performance, Is Convenient To Eat, And Can Be Restored After Soaking, Which Determines Its Status In Instant Convenience Foods;
④Light Weight, Resistant To Storage, No Special Requirements On Ambient Temperature, When Packing Away From Light And Vacuuming And Filling With Nitrogen.
Compared with canned food and frozen food, the recurrent costs of transportation and storage of freeze-dried food are lower, and the high value added to the high quality of freeze-dried food can make up for the disadvantage of high cost, especially for high prices. For food materials, the cost of freeze-drying does not account for a large proportion of the sales price of its products. It maintains the original food shape, color, aroma, taste, and nutrition. It has the advantages of good rehydration, light weight, and storage at room temperature. The price of freeze-dried food in the international market is 4-6 times that of hot air-dried food, and 7-8 times that of quick-frozen food. It has an irreplaceable position in special occasions such as mountaineering, navigation, exploration, and military field operations, and is also the main food for astronauts in space. The proportion of freeze-dried food in the United States and Japan has reached more than 40%.
According to the statistics of relevant departments, at present, the United States consumes 5 million tons of freeze-dried food every year, Japan 1.6 million tons, France 1.5 million tons, and other countries are also considerable. Japan needs to spend about 100 billion yen to import freeze-dried food every year, and Hong Kong, Singapore and South Korea import freeze-dried food to 50 billion yen every year. Japan, the United States and Europe need about 6,000 tons of freeze-dried garlic powder every year. It can be seen that the international market for freeze-dried food is growing. People have higher and higher requirements for food quality, especially for high-quality infant food and health food. Dramatic increase.
In addition, my country’s tourism, exploration, and navigation are bound to have great development. At the same time, the rapid rise of the high-end catering industry and the acceleration of people’s life rhythm are all increasing the demand for convenient and ready-to-eat food.
Freeze Dryer Food Machine Usually Consists Of The Following Parts
It Is Used To Freeze The Food, Crystallize The Water In It, And Prepare It For The Subsequent Freeze-Drying Process. Some Manufacturers Choose Square Bins (High Space Utilization Rate), And Some Manufacturers Choose Round Bins (Low Space Utilization Rate); Generally, Machines Above 50 Sq. The Vacuum Is Hard To Control.
It Is Used For Freeze-Drying Treatment, Mainly Including Two Links Of Heating And Vacuum. Heating Refers To Converting The Moisture In The Food Into Water Vapor By Raising The Temperature, And Vacuum Is To Extract The Water Vapor From The Food, So As To Achieve The Drying Effect.
Cold Traps Are Used To Trap Sublimated Water Vapor. The Ice-Catching Ability Of The Cold Trap In The Freeze Dryer Food Machine Directly Affects The Vacuum Degree In The Warehouse. In The Early Stage Of Freeze-Drying, The Amount Of Sublimation Is Large, Which Requires a Strong Ice-Catching Ability Of The Cold Trap. As The Amount Of Sublimation Decreases, The Demand For Ice-Catching Ability Of The Cold Trap Also Decreases. Some Manufacturers Use Small Compressors, Cold Traps Are Placed On The Side, And The Water Catchment Capacity Is Just Enough, And Some Manufacturers Have a Relatively Large Water Catchment Capacity (Some Manufacturers Have a 5-Level Machine With a Water Catchment Capacity Of 65kg, So The Corresponding Price Will Be Relatively High) ;
It Is Used To Control The Temperature, Vacuum Degree And Other Parameters In The Drying Room To Ensure The Stability And Safety Of The Whole Process.
The Production Process Of Freeze-Dried Food
Clean, Cut, Etc. The Ingredients That Need To Be Made Into Freeze-Dried Food, And Then Put Them In a Sealed Container.
Place Airtight Container In The Freezer To Freeze. During This Process, The Moisture In The Ingredients Freezes Into Ice Crystals.
Put The Frozen Ingredients Into The Freeze Dryer Food Machine, Heat The Ice Crystals Into Water Vapor, And Then Use a Vacuum Pump To Expel The Water Vapor. This Process Is Called Primary Drying, And It Removes Moisture From Ingredients.
After The Main Drying, Auxiliary Drying Will Be Carried Out. This Process Will Continue To Remove The Moisture In The Food, So That The Food Can Reach a Lower Humidity.
Finally, The Freeze-Dried Food Is Packaged. Because Freeze-Dried Food Has Removed Moisture, It Can Be Stored At Room Temperature For a Long Time, But It Needs To Be Stored In Airtight Packaging To Keep It Fresh.
Take freeze-dried strawberries as an example
Wash And Remove The Stems Of Fresh Strawberries, Then Cut Into Slices Or Small Pieces.
Place Strawberry Slices In An Airtight Container And Place In The Freezer To Freeze. During This Process, The Moisture In The Strawberries Will Gradually Crystallize Into Ice.
Put The Frozen Strawberries Into The Freeze Dryer Food Machine, Convert The Ice Crystals Into Water Vapor By Heating, And Then Use a Vacuum Pump To Expel The Water Vapor. This Process Removes The Moisture From The Strawberries And Makes Them Dry To a Certain Degree.
After The Main Drying, There Is Secondary Drying, Which Continues To Remove Moisture From The Strawberries, Allowing Them To Reach a Lower Humidity.
Finally, The Freeze-Dried Strawberries Are Packaged, Usually In Sealed Bags Or Cans. Because Freeze-Dried Strawberries Have Removed Moisture, They Can Be Stored At Room Temperature For a Long Time, And Taste Crisp And Sweet.