Freeze drying fruits can maintain their original stateThe appearance of color, aroma, taste, nutritional components, and original materials, possessingveryGood rehydration, noneedAdditives are ideal natural and hygienic foods.

The fruit freeze dryer needs to ensure the quality of the fruit during the drying processOriginalThe appearance of color, aroma, taste, nutritional components, and original materials,ensureRehydration propertyThe effect needs to haveOperation technology of freeze dryer,FZG freeze dryerThe factory provides fruit freeze-drying and sublimation control technology services.

After the fruit is pre frozen, entersublimationoncedrystepsparagraph，Fruits in a vacuum environmentDrying gradually moves inward from the outer surface, and the gaps left by the sublimation of ice crystals become channels for the escape of sublimated water vapor. The interface between the dried layer and the frozen portion is called the sublimation interface. existFruit materialsDuring the drying process,Control the heating rate and maximum temperature based on the concentration of sugar or organic matter in the material, that is, control the freeze-drying process according to the eutectic point requirements of the material. The vacuum control inside the freeze-drying box isAbout 10-30pa,Sublimation interfaceIn terms of controlling requirementsThe speed is pushing downwards. When all ice crystals are removed,onceDrying is complete, at which point all moisture is removedAbout 90%.

onceSublimation drying is the key to freeze-drying, with most of the watercanAt this stage, it is elevated.ifcontrolimproper，supportDirect ImpactfruitThe appearance quality and freeze-drying time.for exampleTemperature of the shelfcontrolToo high, shelf facingfruitThe provided heat is greater than the heat absorbed by the sublimation of water,At this moment, the fruitThe temperature continues to rise, whenfruitWhen the temperature exceeds its melting point, tissue collapse and disintegration will occur, affectingfruitThe appearance quality.

Residual after a single drying of the fruit10% bound water,Due to the weak molecular force adsorption of this moisturefruitThe binding water on top,During the drying processTo overcome intermolecular forces, it is necessary to maintain a high temperature. During the process, it is necessary to ensure that the temperature of the fruit during mass sublimation does not exceed the eutectic point. During the analysis and drying stage, due to the reduction of water escaping from the product, in order to ensure the drying effect and shorten the analysis and drying time, after the temperature of the fruit material product reaches the allowable temperature, the vacuum inside the freeze-drying box should be controlled withinAbout 30Pa. Finally, make the residual moisture content reach around 3-5%, and the drying process is complete.

The operation technology of freeze-drying machine and the sublimation control technology of fruit freeze-drying are applied to a large number of freeze-drying processing enterprises,FZG Freeze Drying Machine FactoryAssist freeze-drying enterprises in solving freeze-drying process problems, better produce fruit freeze-drying processing, and provide high-quality freeze-drying products to market.