Thailand jackfruit freeze vacuum dried fruit freeze drying machine for sale

Thailand jackfruit freeze vacuum dried fruit freeze drying machine for sale

Working theory

Under vacuum condition, material is freeze dried via principle of sublimation. The moisture in the pre-frozen material is directly sublimed from solid state (ice) to gaseous state (vapor), without melting. Freeze dried products are formed as sponginess, no shrinkage, rehydration excellent, very little water containing. The freeze dried product in sealed packaging can be stored and transported at room temperature for a long time.

Application

Food industry: drying vegetables,meet,fish,condiment instant food and specialty,etc.keeping the food’s original fresh look,smell,taste,shape.The freeze-dried products can regain water completely and can be easily longer stored and less-costly transported.

Nutrition and health care industry:

Vacuum freeze-dried nurture products such as Royal jelly,ginseng,terrapin,rainworm, etc ,keep the final products are more natural original.

Pharmaceutical industry:

Vacuum freeze-drying can be used in the drying of chinese and western leechdom such as blood serum,blood plasma,bacterin,enLDme,antibiotics,hormone etc.

Biomedicine reserch:

Vacuum freeze-drying can long-termly store blood, bacteria,artery,bones,skin,cornea,nerve tissue and organs etc which can regain water and rebirth completely.

Others:

Producing adiabatic ceramic in space industry;storing of specimens and relic in archaeological industry.

Advantages

Freeze drying equipment:

1. Efficiency of heating plates. The material of heating plates is aviation aluminum with anodized on the surface, over 100% heat release to the product by radiation, keeping heating uniformity completely.

2. Alternate vapor trap. Double vapor trap are installed under the heating plates in drying chamber. Trap 1 condenses water vapor to its maximum working cpacity, then trap 2 starts to condense. In the meantime,trap 1 begins to melt ice for another condensation cycle.

3. Continous de-icing. When the trap 2 begins to catch water vapor, the trap 1 begins to melt ice on the coil during the product being dried. After melting, the clean coil ready for another condensation cycle.

4. Automatic control system.

Advanced intelligent control system keeps the system running stably and reliably in a long time. Furthermore, simple operation can be much easier to handle.

Freeze dried products:

1. Nutrition basically remains unchanged. Drying is operated in low temperature and vacuum conditions, so the nutrition is kept, particularly effective to heat sensitive materials.

2. Form basically remains unchanged. The water contained in food is drained directly from solid to gas, so the structure doesn’t change, and just forms space between ice crystals. .

3. Colour basically remains unchanged. As drying is operated in low temperature and vacuum conditions, the physical and chemical properties of food changed little. There is also little possibility of oxidation and enLDme, thus easily to keep original color.

4. Fragrance basically remains unchanged. Because the fragrant components in food largely exist in amorphous concentrated section in the process of freezing, the fragrance can be kept when ice crystals are gasified.

5. The quality of solids hardly losses. Because of the low rate of sublimating water vapor, the substances are basically in quiescent state, thus the loss of solids quality can be ignored.

Parameter

Picture

(1)Guide customers to choose the best appliable machine type

(2)Our company will send professional engineers to guide with device installation, debugging and training operators until customers are fully satisfied.

(3)The quality guarantee period for machines is one year except the wearing parts.