Product Description
The technology represents an efficient and advanced method of food preservation, characterised by a subtle and unique process. The food is initially frozen into a solid state. This step ensures that the water inside the food is stabilised in the form of ice crystals, avoiding any damage to the food's structure that might occur from liquid water during subsequent processing. The ice crystals are then subjected to a high vacuum, which induces them to transform directly from the solid state to the gaseous state. This is the phenomenon of sublimation. During this transformation process, the water molecules do not pass through the liquid phase. This avoids the loss of flavour components and nutrients due to evaporation. The result is that the original quality, taste and nutritional value of the foodstuff are retained to the maximum extent possible.
In a vacuum environment, due to the extremely low air pressure, water molecules are able to overcome the surface tension more easily and jump directly from the solid state to the gaseous state without the need to go through the intermediate stage of the liquid state. This unique dehydration process offers a number of advantages over traditional drying methods. It greatly shortens the drying time, significantly improves the drying efficiency, and avoids the degradation of food quality and loss of nutrients that can result from high temperatures and prolonged heating.
Product Parameters
|
Food Shelf Area |
0.6cm2 |
|
Shelf Size |
335x445(4PCS or 5PCS) |
|
Shelf Space |
75mm( or 60mm) |
|
Single Batch of Samples (Kg/24Hr) |
6-8kg |
|
Cold Trap Temperature(OC) |
-35 (-40C is reached for RT below 20C) |
|
Extreme Vacuum Degree(Pa) |
10 |
|
Dimensions (WxDxH,mm) |
700x800x1300 |
|
Power(W) |
1.1kW |
|
Power Supply |
AC220V/50Hz, 220V/60Hz,or, 110V/60hz |
|
Net Weight (Kg) |
120Kg |
Applicable ingredients
The home food freeze dryer is designed for use with the following ingredients:
The home food freeze dryer is suitable for a wide range of fruits and vegetables, including lychee, longan, banana, strawberry, peach, cherry, apple, pear, orange, cantaloupe, pineapple, mushrooms, shiitake mushrooms, asparagus, celery, green beans, Dutch beans, peas, carrots, tomatoes, cabbage, spinach, onions, corn, and other vegetables.
Additionally, the machine is suitable for processing a range of aquatic products, including shrimp, crab meat, turtle, jellyfish, squid, sea cucumber, dried scallops, kelp, and more.
Meat products include duck, beef, lamb, chicken, pork, rabbit, ham and other varieties.
Additionally, the following items are suitable for processing: instant coffee, instant tea, fruit juice, fruit tea, vegetable juice, nutritional punch, black and green tea, as well as food products such as onion, ginger, garlic, soup, jam, seasoning and spices; healthcare products such as ginseng.
Advantages
In comparison to traditional methods such as sun-drying, boiling, drying, spray-drying and vacuum drying, home food freeze dryer offers the following advantages.
It is notable that a considerable number of heat-sensitive substances do not undergo denaturation or inactivation.
Drying at low temperatures has been found to result in minimal loss of some volatile components in the product.
The freeze-drying process prevents the growth of microorganisms and the action of enzymes, thereby maintaining the original colour, smell and other traits.
Drying in a frozen state maintains the volume almost unchanged and preserves the original structure without crumpling.
The material is frozen and the moisture in it forms ice crystals. The original salts are evenly distributed in the material. This avoids the surface hardening caused by the salts on the surface of the material.
The dried substance is loose and porous, spongy in nature, and rapidly and completely dissolves when water is added, restoring its original properties almost immediately.
The drying process is conducted under vacuum with minimal oxygen, which protects certain substances prone to oxidation.
The product is capable of excluding up to 99% of water, which allows for the preservation of the dried product for an extended period without deterioration.
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