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F Series Freeze Dryer

F Series Freeze Dryer

This series of freeze dryers are suitable for pilot and production. The equipment adopts PLC control, low temperature silicone oil refrigerant and cascade compressor unit, which makes the temperature lower and the control is more fine. It is used in pharmaceutical, Chinese herbal extract, health...

Application of freeze dryer in food industry

Freeze-dried foods have a porous sponge-like structure that is easy to enter when reconstituted. The freeze-dried products available on the market include vegetables, fruits, meat and poultry, aquatic products, convenience foods, beverages, seasonings, health foods, food industry raw materials and other products.

Freeze-dried fruit and vegetable chips

Fruits and vegetables have high nutritional value, but are prone to deterioration and rot, and are generally difficult to transport and long-term storage.

It has strong seasonality and regionality. With the innovation and development of technology, the deep processing of fruits and vegetables forms dehydrated vegetables and freeze-dried fruits and vegetables, and the excess water contained in fruits and vegetables is removed, while the chlorophyll and vitamins contained in fruits and vegetables can still be preserved. It can be restored in clear water and retains the original color, nutrition and flavor of fruits and vegetables. Freeze-dried fruit and vegetable chips are becoming more and more popular. According to the statistics of relevant departments, the export volume of dehydrated vegetables in China has increased rapidly, especially in the total output of the limit.

Fruit and vegetable chips are now a new type of food. The vegetables that have been grown include tomatoes, peppers, lotus seeds, cabbage, coriander, shallots, onions, spinach, mushrooms, yam, broccoli, carrots, sweet potatoes, etc. Fruits also include longan. , bananas, apples, cantaloupe, grasshoppers, balo, peaches, grapes, etc. Some scholars have studied the freeze-drying technology, and the results show that the freeze-drying technology can better preserve the nutrition of the raw materials and the taste is better than other drying methods. Li Wei studied the carrot drying technique and found that vacuum freeze-drying had the least effect on sample quality compared to hot air drying and vacuum drying. After Shen Jiang et al. vacuum-dried the longan, the original flavor of the longan did not change, especially after rehydration, the morphology, flavor and taste were not significantly different from those of fresh longan. Huang Jinsong's research showed that the rehydration and vitamin retention rate of the mushroom after vacuum freeze-drying were higher than that of hot air drying, and the deformation and browning degree were lower than that of hot air drying.

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