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Application of Freeze Dryer in Freeze-dried Purple Potato

Purple sweet potato leaves are rich in carotene, vitamins and mineral elements such as Fe and Ca, and also contain amino acids, polysaccharides and flavonoids.

It has a high nutritional value. Because of the strong respiration and transpiration of purple sweet potato leaves, it is not resistant to storage and transportation after harvest, and the nutrients are quickly lost, which is not conducive to the large-scale production and processing of purple sweet potato leaves.

In order to fully exploit and utilize postharvest purple sweet potato leaves, Sun Li and other researchers have improved the added value and utilization rate of agricultural and sideline products, and studied the optimal process parameters of vacuum freeze drying of purple sweet potato leaves.

It is worth noting that in the general freeze-drying process, the outer layer of the plant will form an insulating layer to prevent the evaporation of water inside, that is, the plant is dehydrated from the outside to the inside, which means that at the appropriate temperature, It takes more time to dry the inside of the plant.

In fact, 80% of the time for general freeze-drying is used to remove the last 20% of the water inside the plant. For example, freeze-drying a strawberry usually takes 10 to 12 hours.