Plant Vacuum Freeze Dryer in The Dried Fruit& Vegetable Processing
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.
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Description
Technical Parameters
Freeze Dryer Introduction
A freeze dryer executes a water removal process typically used to preserve active ingredient materials, to extend shelf life or make the material more convenient for transport . Freeze dryer work by freezing the material, then reducing the pressure and adding heat to allow the frozen water in the material to sublimate.
Our advantages
1.Customized size for freeze dryer is available.
2.Low viscosity silicone oil is used as heat transfer medium, and the temperature uniformity is good at the extreme low temperature of shelf.
3.Hydraulic cylinder on-line monitoring function,which can automatically monitor the displacement distance of the pressure box during stoppering, minimize the bottle breaking rate during corking, and ensure accurate positioning of the inlet and outlet bridge plate.
4.All internal welding of the box body is processed to be smooth with the surrounding materials. The welding of the nozzle is treated to be smooth and polished with the surrounding materials.
5.Wide-angle CIP nozzle to ensure no dead angle during cleaning automatic counting function is adopted to avoid counting the quality brought by packaging.
6.Production according to ISO9001 quality management system,manufacturing process and equipment fully comply with GMP standards.
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