Brand Name : Nicole
Model Number : NT - Vacuum Freeze Dryer
Certification : CE
Place of Origin : China
MOQ : 1 Set
Price : USD13500-65000 / set
Payment Terms : T/T, L/C, Western Union, MoneyGram
Supply Ability : 10 Sets Per Month
Delivery Time : 30-35 working days according to exact model and quantity.
Packaging Details : Standard Export Package or According to customers' requirement
Product name : Chinese Manufacturer Price Food Vacuum Freeze Dry Machine Fruit And Vegetable Lyophilization Equipment
Application : Dehydration and drying of fruits,vegetables, seafood, pet food,etc. at low temperature and low pressure
Voltage : 380V, 415V or customized
Warranty : At least 1 year from the date of completion of the commissioning.
Drying Area : 5-200m²
Loading Capacity : 50~2000kgs
Working Temperature : ≤40℃
Dimensions : 3.8x1.2x1.9m (loading capacity 50kg)
Chinese Manufacturer Price Food Vacuum Freeze Dry Machine Fruit And Vegetable Lyophilization Equipment
Freeze-drying is a low-temperature dehydration process that involves freezing a product, reducing the pressure, and removing ice (moisture) by sublimation, the transformation of a substance from a solid state to a vapor without passing through an intermediate liquid phase. Freeze-drying produces a high-quality product because the entire process is carried out at low temperature and pressure by applying a vacuum at a vacuum below the triple point. The original shape of the product is maintained and the rehydrated product is of excellent quality.
The vacuum dryer is composed of a refrigeration system, a vacuum system, a heating system, and an electrical instrument control system. The main components are drying box, water trap (cold trap), refrigeration unit, vacuum pump, heating/cooling device, etc.
The difference between vacuum drying and freeze drying:
Vacuum drying mainly for raw products that not very heat sensitive.
Freeze drying mainly for areas where nutrition is need to preserve.
Brief description of freeze-drying process:
(1) Pretreatment process
For different materials to be dried, the pretreatment methods are different. According to the characteristics of raw materials, corresponding processing methods are adopted, such as pre-treatment of vegetable freeze-drying, in addition to sorting, cleaning and cutting of raw materials, blanching is also required. The blanched vegetables need to be cooled quickly, and after cooling and draining, they can be plated. For the pre-treatment of fruits, the main purpose is to protect the color, and the processing techniques are different.
(2) Pre-freezing process
There are two methods of pre-freezing: vacuuming, self-evaporative freezing and freezing with quick-freezing equipment. According to the nature of the material, select the pre-freezing rate. The pre-freezing process directly affects the quality of materials.
(3) Sublimation drying
Sublimation drying is carried out in a vacuum device, so it is very important to maintain a suitable vacuum during the sublimation drying process.
(4) Post-treatment process
Vacuum freeze-dried food is generally porous and loose, with a large surface area, easy to absorb moisture.The processing technology cannot be ignored. It is usually packed in vacuum or filled with inert gas.
Advantages of Vacuum Freeze Drying Machine:
Freeze-drying causes less damage to the substance than other dehydration methods using higher temperatures. Nutrient factors that are sensitive to heat are lost less in the process as compared to the processes incorporating heat treatment for drying purposes.
Freeze-drying does not usually cause shrinkage or toughening of the material being dried. In addition, flavours, smells, and nutritional content generally remain unchanged, making the process popular for preserving food.
The price of freeze-dried food in the international market is 4-6 times that of hot air-dried food, and 7-8 times that of quick-frozen food. It has an irreplaceable position in special occasions such as mountaineering, navigation, exploration, and military field operations, and is also the main food for astronauts in space. The proportion of freeze-dried food in the United States and Japan has reached more than 40%. According to the statistics of relevant departments, the United States consumes 5 million tons of freeze-dried food every year, Japan 1.6 million tons, France 1.5 million tons, and other countries are also considerable. Japan needs to spend about 100 billion yen to import freeze-dried food every year, and Hong Kong, Singapore and South Korea import freeze-dried food up to 50 billion yen every year. Japan, the United States and Europe need about 6,000 tons of freeze-dried garlic powder every year. It can be seen that the international market for freeze-dried food is growing. People have higher and higher requirements for food quality, especially for high-quality baby food and health food. Dramatic increase.
|Control Type||PLC+ human-computer interface||PLC+ human-computer interface||PLC+ human-computer interface||PLC+ human-computer interface|
|Working||Quick freezing||Quick freezing||Quick freezing||Quick freezing|
|Material||304 Stainless steel||304 Stainless steel||304 Stainless steel||304 Stainless steel|
|Drying area (m²)||5||10||20||30|
|Shelf medium||Low temperature silicone oil||Low temperature silicone oil||Low temperature silicone oil||Low temperature silicone oil|
|Cold trap temperature(℃)||-50~-80||-50~-80||-50~-80||-50~-80|
|Vacuum pump||Rotary vane pump||Rotary vane pump||Combined pump set||Combined pump set|
|Defrosting mode||Hot water spray||Hot water spray||Hot water spray||Hot water spray|
T/T, L/C, Western Union, MoneyGram or negotiable.
Packing and Shipping:
1. Plastic film as inner packaging
2. Formal export packaging or packaging according to customer requirements
Choose the best shipping method according to the actual situation or customer requirements
Vacuum Food Fruit And Vegetable Lyophilization Equipment 380V 415V Images