Processing characteristics of vacuum freeze dryer

Vacuum freeze-drying food processing technology needs to strictly control the temperature in the process of application, especially in the process of freeze-drying, the temperature needs to be controlled at-40 ~-55℃. During processing, the environment must be in a high vacuum state. This processing technology can better maintain nutritive value of food with high thermal sensitivity and easy oxidation, and can retain the taste of food to the maximum extent, moreover, the original structure of the food will not be damaged after drying, which can better retain the original shape of the food.

In addition, the surface of food processed by vacuum freeze-drying technology has a porous structure, so it usually has good rehydration and can absorb water quickly to ensure freshness. In the process of sublimation, water-soluble substances can also be quickly separated, which can well prevent the loss of inorganic salts in food.

Vacuum freeze-drying technology is used for vacuum packaging or nitrogen-filled packaging of food. In the light-proof and normal temperature environment, the shelf life of food is usually long, which can generally reach about 5 years, the preservation time of food is greatly prolonged.