Vacuum Dryer in Food Industry

Vacuum drying, also known as resolution drying or decompression drying, is a drying method that uses negative pressure to reach the boiling point by heating or to solidify by cooling down. The material is then dried. The principle is to use a lower temperature and reduced pressure to exclude moisture. In the vacuum state, the material's water melting point and boiling point improve with the degree of vacuum, while the water vapour content is reduced by supplementing the vacuum pump with intermittent damping. This allows the material's water and other solutions to obtain sufficient kinetic energy from the surface of the material, achieving drying.

The vacuum dryer in food industry is a key piece of equipment in the food sector, utilising vacuum drying technology to effectively dry materials under vacuum. This technology reduces the boiling point of water by lowering the ambient pressure, allowing the material to evaporate water at a lower temperature and thus complete the drying process. A vacuum dryer  in food industry usually includes a drying box, condenser, refrigeration unit, vacuum pump, heating/cooling device and other components, which work together to provide a low-temperature, low-pressure drying environment for materials.

1. Low-temperature drying: vacuum drying can achieve evaporation of water at a lower temperature, avoiding the destruction of food nutrients and quality by high temperature.
2. Maintaining the original characteristics: during the process of vacuum drying, the chance of food contacting with air is reduced, which can avoid pollution or oxidation deterioration and better maintain the original colour, taste and flavour of food.
3. Sterilisation effect: during vacuum drying process, most of the bacteria in the air can be pumped away with the air by the vacuum pump, and some of the remaining bacteria will die or lack of vitality due to the lack of oxygen, so as to play a sterilisation effect.
4. Diversification of products: By controlling the vacuum degree, various types of foodstuffs such as crispy and instant can be produced.
5. Wide range of application: vacuum drying technology is suitable for heat-sensitive materials, materials easy to be oxidised at high temperature and materials which are poisonous and combustible.
6. Environmental protection: vacuum dryer with recycling device, easy to recover the important components of the material, while reducing the emission of pollutants, is an environmentally friendly 'green' drying method.

Vacuum dryer in food industry is mainly used in the following areas, but not limited to:

1. Fruit and Vegetable Products: This category covers a wide range of choices such as freeze-dried strawberries and blueberries, which not only have a crunchy and memorable taste, making them ideal for leisure snacks, but are also lightweight and easy to carry and store, making them a convenient companion for both outdoor travel and daily commuting. Freeze-drying technology gives fruits and vegetables excellent rehydration properties, which can be quickly restored to their original form and flavour with simple treatment, making them an excellent choice for making all kinds of convenience foods or innovative beverage ingredients, adding a touch of natural and healthy colours to the table.
2. Meat products: Freeze-dried beef, chicken and other meat products, under the high-tech freeze-drying process, the excess water is successfully removed, but miraculously retains the rich proteins, amino acids and the original taste of meat, the nutritional value of which has not been reduced in any way. These products are not only suitable as ready-to-eat meat snacks to meet the needs of taste buds in a fast-paced life, but also an excellent choice for outdoor adventures, long-distance travelling or family emergency food reserves, so that deliciousness and health can be accompanied at any time and anywhere.
3. Aquatic products: the introduction of freeze-dried seafood, not only the perfect lock of the ocean's sweet and nutritious essence, but also fundamentally solve the traditional seafood due to high water content and difficult to long-term preservation and long-distance transport problems. Whether it is fresh shrimp, tender fish fillets, or unique flavour of seaweed and shellfish, freeze-drying can maintain its unique marine flavour and nutritional value, becoming a bright landscape on the table, and also bringing unprecedented convenience for seafood lovers to enjoy.

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