Principen för frystorkningsteknologi för frukt och grönsaker

The fruit and vegetable freeze-drying technology is to freeze the materials to be dried to below the eutectic point in a low temperature environment, so that the moisture in the materials becomes solid ice, and then the condenser (water trap) in the vacuum system is used to condense the water vapor, so that the The material is dehydrated at low temperature to achieve the purpose of drying.

Frystorkning jämförs med andra torkningsmetoder, och det finns också nackdelar såsom högre kostnad för frystorkningsutrustning än traditionell högtemperaturtorkutrustning och högre bearbetningskostnader för frystorkningsteknik än högtemperaturtorkning .}

The process of fruit and vegetable freeze-drying technology starts with the selection of materials, and selects fresh fruits and vegetables that are free of pests and rot. Pre-cut into strips 5mm wide and drain. Freeze to 15℃, transfer to dehydration, vacuum-sealed packaging, and put in storage.