Vacuum freeze drye

Vacuum freeze drye Product Overview:

The freeze-dried food produced by this technology has the characteristics of long shelf life, good rehydration, good color, fragrance, taste and nutritive composition. The volume and shape of dried food are basically unchanged, and the matter is spongy, without drying shrinkage. Can be widely used in vegetables, fruits, condiments, aquatic products, biological products, medicines, beverages, specimens and other fields.

Vacuum freeze drye Work principle:

Vacuum freeze-drying is a drying method to remove water from solid state and remove moisture from solid state at -30 C in a rapid freezing and vacuum environment.

 Product profile

QFD series vacuum freeze drying equipment is a new generation of food processing equipment developed by our company on the basis of absorbing foreign advanced technology and combining the advantages of domestic counterparts' products. The company is a long-term food processing industry to make a new contribution.

QFD series vacuum freeze-drying equipment mainly includes: food pre-freezing system, drying warehouse system, heating system, vacuum system, refrigeration system, material transfer system, media system, pneumatic system, cleaning and disinfection system.

Product features

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Main parameter

Note: we can customize the products according to the characteristics of products, daily output and so on.

Product pictures

 上海喬楓經過多年的發展，不斷的引進日本和德國的技術，克服了國內很多物料很難噴霧干燥的難題，比如顆粒很難均勻的難題，平均顆粒15微米以下顆粒很難實現的難題，平均顆粒在100微米以上的難題，顆粒實心圓的難題等。