Product Description
Through food freeze dried machine, it preserves a significant number of food products, including fruits, vegetables, and meats, sea food, ready meals. Interestingly, the size and shape of the dried products remain similar to original frozen material and provide excellent stability.
The foods after food freeze dried machine become very light once the moisture gets removed from them, which makes portability quite easier for a large volume of foods and leads to cheaper transportation costs. Freeze-dried foods retain most of their taste, size, shape and nutritional value by food freeze dried machine.
With the help of food freeze dried machine, the cosmetics of the foods remain intact for a prolonged period. Thus, they can be easily transported to supermarkets while keeping their nutritional and other values untouched.
Freezing of products
When the solution is frozen rapidly (10 ~ 50 ℃ per minute), the crystal size remains visible under the microscope; on the contrary, when the solution is slowly frozen (1 ℃ / min), the crystal is visible to the naked eye. Coarse grains leave large gaps in sublimation, which can improve the efficiency of freeze-drying. The gap left by fine grains after sublimation is small, which hinders the sublimation of the lower layer. The quick frozen products have fine particles, uniform appearance, large specific surface area, good porous structure and fast dissolution speed, so that the moisture absorption of the finished products is relatively strong. There are two ways to pre freeze drugs in the freeze-drying machine: one is to lower the temperature of the products and the drying oven at the same time; the other is to wait for the shelf of the drying box to cool down to about - 40 ℃, and then put the products in. The former is equivalent to slow freezing, while the latter is between quick freezing and slow freezing, so it is often used to take into account the freeze-drying efficiency and product quality. The disadvantage of this method is that when the product is put into the box, the water vapor in the air will quickly condense on the shelf. In the initial stage of sublimation, if the plate is heated up quickly, it may exceed the normal load of the condenser due to large area sublimation. This phenomenon is particularly significant in summer. The product is frozen in a static state. Experience has proved that supercooling is easy to occur until the product temperature has reached the eutectic point. However, the solute still does not crystallize. In order to overcome the supercooling phenomenon, the freezing temperature of the product should be lower than a range below the eutectic point, and it should be kept for a period of time to wait for the product to freeze completely.
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