Introduction Of Small Freeze Dryer For Food
Small freeze dryer for food consists of refrigeration system, vacuum system, heating system, electrical instrument control system. The main components are drying box, water trap (cold trap), refrigeration unit, vacuum pump, heating/cooling device, etc. Its working principle is to freeze the item to be dried to below the triple point temperature, and then directly sublimate the solid water (ice) in the item into water vapor under vacuum conditions, and then remove it from the item to make the item dry. After pre-treatment, the material is sent to the quick-freezing bin to freeze, then sent to the drying bin for sublimation and dehydration, and then packed in the post-processing workshop. The vacuum system establishes a low-pressure condition for the sublimation drying chamber, the heating system provides sublimation latent heat to the material, and the refrigeration system provides the required cooling capacity to the cold trap and drying chamber.
Features Of Small Freeze Dryer For Food
Small freeze dryers are becoming increasingly popular for food preservation, especially among home users and small businesses. Some of the benefits of using a small freeze dryer for food include:
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Extended shelf life:
Freeze drying removes water from food, giving it a much longer shelf life than fresh or dehydrated food. Can be used to preserve fruits, vegetables, meat, and other foods for years without refrigeration or preservatives.
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Preserve nutrition:
Freeze-drying preserves the nutrients in food, making it a healthier option than canned or processed foods. A small freeze dryer can be used to preserve vitamins, minerals and other nutrients in fruits and vegetables, making them a great addition to any diet.
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Convenient storage:
Freeze-dried foods are lightweight, compact, and easy to store, making them ideal for those with limited space. A small freeze dryer can be used to make custom mixes and meals that can be stored in a pantry, cupboard, or other small space.
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Cost-Effective:
A small freeze dryer is a cost-effective way to preserve food, especially for small businesses or those looking to reduce food waste. Freeze-dried food can be used in a variety of recipes, making it a versatile choice for home cooks and head chefs.
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Unique Products:
Small Freeze Dryers can be used to create unique and innovative food products, such as freeze-dried fruits, vegetables and meats, which can be used in a variety of recipes and culinary applications.
Applications Of Small Freeze Dryer For Food
Preservation of fruits and vegetables:
Small freeze dryer for food is often used to preserve fruits and vegetables, such as strawberries, blueberries and peas. Freeze-dried fruits and vegetables are used in a variety of applications, including snacks, fruit mixes and smoothies.
Preservation of meat and seafood:
Small freeze dryer for food is also used to preserve meat and seafood such as beef, chicken and shrimp. Freeze-dried meat and seafood can be rehydrated and used in recipes like stews, soups and casseroles.
Preservation of baked goods:
Small freeze dryer for food can be used to preserve baked goods such as cakes, bread and biscuits. Freeze-dried baked goods can be rehydrated and used as part of a regular meal or as a snack.
Production of instant coffee and tea:
Small freeze dryer for food is usually used in the production of instant coffee and tea. This process helps preserve the flavor and aroma of the coffee or tea while making it easier to transport and store.
Production of camping and emergency rations:
Small freeze dryer for food is used in the production of camping and emergency rations such as backpacking meals and MRE (ready-to-eat meals). These meals are lightweight, easy to store and have a long shelf life.
Freeze-Drying Process:
(1) Pretreatment process
Different materials to be dried require different pretreatment methods. According to the characteristics of the raw materials, the corresponding processing methods are adopted:
For example, the pre-treatment of freeze-drying of vegetables requires blanching in addition to sorting, cleaning and cutting of raw materials.
The blanched vegetables need to be cooled quickly, and after cooling and draining, they can be plated.
For the pre-treatment of fruits, the main purpose is to protect the color, and the processing techniques are different.
(2) Pre-freezing process
There are two ways to freeze by vacuuming, evaporating and freezing by itself and freezing with quick-freezing equipment. In order to ensure the quality of food, the latter is generally used.
According to the eutectic point temperature of the frozen material, select the pre-freezing temperature, and select the freezing time according to the structure, shape and size of the frozen material.
According to the nature of the material, select the pre-freezing rate. The pre-freezing process directly affects the quality of materials.
(3) Sublimation drying
Sublimation drying is carried out in a vacuum device, so it is very important to maintain a suitable vacuum during the sublimation drying process. In order to increase the sublimation speed and shorten the freeze-drying time of the product, it is necessary to appropriately increase the sublimation temperature, heat transfer coefficient and reduce the escape resistance of water vapor. However, the sublimation time and temperature are subject to the following conditions: the temperature of the frozen part of the food should be lower than the eutectic point temperature, otherwise the frozen part will melt. The skeleton formed by the dried part loses its rigidity and becomes viscous and collapses. At this time, if excessive heat is applied, the product will melt and be scrapped.
(4) Post-treatment process
Vacuum freeze-dried food is generally porous and loose, with a large surface area, easy to absorb moisture and break. The post-processing process cannot be ignored. Commonly used vacuum packaging or filled with inert gas for packaging.
Parameter
| Model | Drying area(m2) | Tray size(mm) | Shelf size(mm) | Voltage(V) | Machine size(mm) |
| FD-03H | 0.3 | 205*385 | 385*205 | 220-240V 50-60Hz | 450*610*
760 |
| FD-06H | 0.56 | 220*510 | / | 220-240V 50-60Hz | 620*694*
1098 |
| FD-10H | 1.18 | 295*800 | / | 220-240V 50-60Hz | 660*990*
1470 |
| FD-50H | 5 | / | 412*1400 | 380-440V 50-60Hz | 886*1804*1539 |
| FD-100H | / | / | 508*2400 | 380-440V 50-60Hz | / |
| Model | Drying area(m2) | Tray size(mm) | Shelf size(mm) |
| FD-03H | 0.3 | 205*385 | 385*205 |
| FD-06H | 0.56 | 220*510 | / |
| FD-10H | 1.18 | 295*800 | / |
| FD-50H | 5 | / | 412*1400 |
| FD-100H | / | / | 508*2400 |
FAQ
Q: Which foods can be freeze-dried?
A: There are a wide variety of foods that can be freeze-dried, including fruits, vegetables, meats, dairy products, and even cooked foods.
Q: Can freeze drying be done at home?
A: Yes, small freeze dryers are available for home use. However, they can be expensive and may require some technical knowledge to function properly.
Q: How long does it take to freeze dry food?
A: The length of time it takes to freeze dry food depends on the type of food being dried, as well as the size and power of the freeze dryer. In general, freeze-drying foods can take 24 to 48 hours.
