Working Principle of tea vacuum freeze dryer

The working principle of tea vacuum freeze dryer is to place fresh tea in freeze-drying bin, freeze at low temperature first, and then under high vacuum condition, the water contained in tea leaves is directly evaporated from solid ice sublimated to gaseous water vapor to achieve the purpose of removing water and drying. Because the temperature inside and outside the tea bar is always controlled in a low state during the vacuum freeze-drying process of tea leaves, aroma substances and nutrients can be retained to the maximum extent, which can keep the original flavor of the dried tea, the color is green and bright, with good color, fragrance, taste and shape. And dry evenly and fully.

The moisture content of freeze-dried tea can even reach less than 3%, which significantly improves the processing quality of tea and prolongs the shelf life of the product. At the same time, because the moisture in the tea leaves has been frozen before evaporation and drying, after sublimation evaporation, many spongy micropores are left inside the tea leaves, which are almost hard to be seen by naked eyes. When tea is brewed, water will easily soak in the micropores of tea leaves, which is conducive to the dissolution of effective components.