Vacuum Fruit Food Freeze Dryer for Industrial Food Freeze Drying Process Freeze Dryer Fruit

Basic Info

Model NO.	CM
Material	304/316L Stainless Steel
OEM	Parameter Customization
Heating Model	Steam/Hot Oil/Hot Water/Electric
Core Components	Cleaning Machine
Key Selling Points	Energy-Saving /High Effective /Evaporator
Function	Used to Cleaning The Food
Feeding	Solid+Water
Output	Soild +Water
Keywords	Vegetable Washing Machine Manufacturers/Fruit
Applicable Industries	Food & Beverage Factory
Transport Package	Export Standard Package
Specification	20L-10000L
Trademark	JOSTON
Origin	Wenzhou
HS Code	84193990
Production Capacity	30 Sets/Month

Product Description

Vacuum fruit food freeze dryer for industrial food freeze drying process freeze dryer fruit
Freeze-drying-technically known as lyophilisation, lyophilization, or cryodesiccation-is a dehydration process typically used to preserve a perishable material or make the material more convenient for transport. Freeze-drying works byfreezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimedirectly from the solid phase to the gas phase.

Vacuum freeze drying technology is the most advanced technology for food dehydration processing at present. Compared with the common drying method, the freeze-dried food produced with this technology features long period of quality assurance, good re-hydration nature, good-looking color, good flavor, taste, shape and high content of nutritious components. The dried food basically remains unchanged in its volume and shape, it looks like sponge and has no shrinking. This kind drying technology can be widely used in process of vegetables, fruits, condiments, aquatic products, biological products, medicine, beverage and etc.

Freeze Drying machine			Unit	Production for Batch
				LTDG-1	LTDG-50	LTDG-75		LTDG-100
Nominal Area			m2	1	50		75	100
Capacity	Area of the heat shelf		m2	1.08	59.9		89.9	110.1
	Tray Area			1.02	50.2		75.8	101
	Tray Size		mm	78051037
	Pallet No.*Skip			6pcs*1	64pcs*2		64pcs*	64*4
	Total Volume Dehydration (Max		Kg/batch	15	1000		1500	2000
Basic Parameter	Heating Shelf	Width	mm	540
		Length	mm	1630	3260		4890	6520
		Number		17*2
	Volume of Drying Library		mm	2200*4760	2200*7390		2200*10020	2200*12650
	Heat Mode			Radiation
	Heating Shelf Space			75
	Heating Shelf Range		°C	Room Temperature-120°C
	Heating Shelf Cooling rate		°C/min	≥5°C/min
	Heating Shelf heating rate		°C/min	≥3°C/min
	Condenser Lowest Temperature		°C	≤-45°C
	System Lowest Pressure		Pa	≤13.3
	Pumping Rate		min	10.01*105Pa-133Pa≤15min
Basic Supply	Cooling Water qty: ≤30°C, 0.15-0.2MPa		m3/hr	0.9	30		48	68
	Total Power		kw	8	75		100	160
	Steam Consumption		L/hr	220(100)	450(200)		670(280)	900(340)
	Compressed air consumption:07-1.0Pa.0.9		L/hr	0.45
	Water Consumption: 50°C, 0.10-0.20MPa		kg/batch	5	10		10	15
Nominal Area			m2	1	50		75	100
Matching Cold Storage	Cooling Water qty: ≤30°C, 0.15-0.2Pa		m3/hr	0.9	8		10	13
	Total Power		kw	8	12		19	23

Advantages of Freeze Dried Food
1. Taste fresh Freeze-dried foods, like frozen, retain virtually all their fresh-food taste and nutritional content. Freeze-drying removes the water, not the flavor.2. Look fresh Freeze-dried foods maintain their original shape and texture, unlike dehydrated foods, which shrink and shrivel due to high-temperature processing. Freeze-drying removes water under low temperatures which keeps intact the moisture channels and food fibers. Just add water, and in minutes every fresh food detail returns.3. Weigh less than fresh Freeze-dried foods have 98% of their water removed. This reduces the food's weight by about 90%. Because of its light weight per volume of reconstituted food, freeze-dried products are popular and convenient for hikers. More dried food can be carried per the same weight of wet food, and remains in good condition for longer than wet food, which tends to spoil quickly. Hikers reconstitute the food with water available at point of use.4. Stay fresh Freeze-dried foods can be stored at room temperature, without deterioration or spoilage. This is because freeze-drying and packaging remove both water and oxygen - the two primary causes of food deterioration.
Working Princple of Freeze Drying Machine
Under vacuum condition, material is freeze dried via principle of sublimation. The moisture in the pre-frozen material is directly sublimed from solid state (ice) to gaseous state (vapor), without melting. Freeze dried products are formed to be sponginess, without shrinkage and excellent in rehydration, containing little water only. The freeze dried product in sealed packaging can be stored and transported at room temperature for a long time.

Products

Vacuum Fruit Food Freeze Dryer for Industrial Food Freeze Drying Process Freeze Dryer Fruit

Basic Info

Product Description