The vegetables which are processed by vegetable freeze dried machine has a huge surface area. Some of the ingredients in the vegetables are directly exposed to the air. It is particularly easy to be exposed to oxygen in the air and absorb moisture, resulting in the gradual deterioration of freeze-dried vegetables. Secondly, most freeze dried vegetables have natural colors, and these natural pigments are easily degraded under light. During oxidation and pigment degradation, temperature is also an important factor of affecting such chemical reactions.
After the freeze drying process is finished, inject nitrogen or dry air into the drying chamber to release the vacuum, and then immediately take out the material in a seal environment with a relative humidity of less than 50% and temperature of 22 ~ 25℃, and less dust. Then under same environment, select and pack the semi-finished products output from vegetable freeze dried machine. Because the lyophilized material has a huge surface area and is very hygroscopic, it is necessary to complete these procedures in a relatively dry environment. It’s very important to pack the freeze dried vegetables well. Aluminum foil bags are normally used by vegetable freeze dried machine.
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