Large freeze dryer

A large-scale freeze dryer is a drying method that utilizes the principle of sublimation to preserve the original color, aroma, taste, shape, and nutritional components of food without significant changes. There are many varieties, high yields, and rich nutrients of tropical fruits. Currently, the FZG food freeze-drying machine integrated system is used for processing mango freeze-drying, red dragon jelly drying, banana freeze-drying, pineapple freeze-drying, lemon freeze-drying, and other tropical fruit vacuum freeze-drying technologies, promoting the development of deep processing of tropical fruit freeze-drying and driving the local economy!

　　Large freeze dryerIt is a drying method that utilizes the principle of sublimation to preserve the original color, aroma, taste, shape, and nutritional components of food without significant changes. There are many varieties, high yields, and rich nutrients of tropical fruits. Currently, the FZG food freeze-drying machine integrated system is used for processing mango freeze-drying, red dragon jelly drying, banana freeze-drying, pineapple freeze-drying, lemon freeze-drying, and other tropical fruit vacuum freeze-drying technologies, promoting the development of deep processing of tropical fruit freeze-drying and driving the local economy!

Apple freeze-drying technology is a processing method based on the coexistence or conversion of water phase three states (liquid, solid, and gas) at different temperatures and vacuum conditions. It uses the sublimation principle to pre freeze apples into a solid state at low temperatures, and then directly sublimates and removes the solid ice without liquefaction in a vacuum environment to obtain freeze-dried apple products with very little retained nutrients and water content. The apple freeze drying technology is a method to keep the apple from deteriorating. The traditional processing methods include drying, sun drying, spray drying and vacuum drying, which will cause material collapse, deformation, texture hardening, oxidative discoloration, loss and destruction of nutrients such as protein, vitamins and microelements in the apple due to high temperature, oxidation, and enzymatic changes. The apple freeze drying technology is dry and operates in an ultra-low temperature and vacuum environment. The growth of microorganisms and the role of enzymes are basically impossible. Materials that are rarely oxidized by oxygen are protected, so the nutrients are fully protected. At the same time, the sublimation drying leaves them in the form of porous sponges, so the body shape is basically unchanged and has good rehydration property. Compared with the traditional processing methods, the apple freeze drying technology has obvious advantages.

The large-scale freeze-drying machine production line is a complete set of equipment production line for processing and producing apple freeze-dried slices, apple freeze-dried granules, and apple freeze-dried powder. The freeze-drying machine integrated system includes fresh fruit pretreatment technology, apple vacuum freeze-drying technology, sorting and packaging technology, automation technology, etc. It has a production integrated system controlled by PLC for automated operation, meeting GMP certification requirements. Suitable for various apple freeze-drying processing and production, as well as mango freeze-drying, kiwi freeze-drying, durian freeze-drying, peach freeze-drying, hawthorn freeze-drying and other processing and production.

Tropical fruits are rich in nutrients such as dietary fiber due to their high calorie content and photosynthesis caused by abundant rainfall and light in the south. At present, deep processing enterprises are limited to processing dried fruits, canned goods, fruit juice, etc., which have problems such as short storage time, the need to add various additives, loss of nutrients, and high transportation and storage costs. A food freeze dryer uses the principle of sublimation in a high vacuum state to remove the moisture in pre frozen tropical fruit samples without melting the ice, directly sublimating them into water vapor in an ice state to achieve the purpose of freeze-drying tropical fruits. The growth of microorganisms and the action of enzymes at low temperatures are almost impossible to carry out, with protein invariance and protection of microorganisms and other microorganisms. The loss of volatile components, heat denatured nutrients, and aromatic components in fruits is minimal, and after drying, they maintain their original characteristics in a porous sponge shape, so the nutrients are preserved, and their shape and color remain basically unchanged. They have the advantages of good rehydration, minimal water content, and can be stored for a long time at room temperature, solving the problems of traditional deep processing.