Vacuum freeze dryer: "secret weapon" made by durian dry
Durian is a tropical fruit. As a seasonal fruit, its market season is generally from April to October. How can consumers make durians in the absence of durian? Some companies have used vacuum freeze-drying technology to make durians into durians to meet the consumer demand for durian.
Vacuum freeze-drying technology is based on the different forms of water in different environments. In a normal temperature environment, water is a liquid; when the temperature is below 0 degrees Celsius, the water turns into a solid state - that is, ice; when the temperature is higher than the boiling point of water, the water turns into water vapor, that is, a gaseous state. The vacuum freeze-drying technique firstly freezes the durian quickly, and then sublimates the water molecules in the durian directly from the solid state into a gaseous state in a vacuum environment, thereby obtaining a dried durian dry.
Vacuum freeze drying has many advantages over ordinary drying. First of all, the drying temperature of the vacuum freeze-dried is low, and the original color, taste and smell of the durian can be largely preserved, and the heat-sensitive substance in the durian is not destroyed.
Secondly, due to the extremely low oxygen content in a vacuum environment, the easily oxidizable substances in the durian can be well retained. In addition, in a vacuum environment, the growth of microorganisms is suppressed, and the problem of microbial contamination is reduced.
Furthermore, the vacuum freeze-drying technology has a special process, and the water is directly sublimated from the solid state into a gaseous state, and the original structure and volume of the durian are almost unchanged after drying. As the water evaporates, the inside of the durian dry becomes loose and porous, and the dry durian tastes crisper.
The vacuum freeze dryer is a food processing equipment that uses vacuum freeze-drying technology to work. It is mainly composed of a drying box, a vacuum system, a refrigeration system, a heating system and the like. The freezing and drying process of the durian is mainly done in a dry box, and a stainless steel tray is placed in the box for the durian to be placed. In addition, a temperature monitoring system is installed inside the box to monitor the temperature of the material during the freeze-drying process.
After the durian is sent to the drying oven, it is frozen. The refrigeration system of the equipment can adjust the temperature inside the box to -35~50 °C, and the frozen durian is used for a short time and completely frozen. The temperature adjustment of the refrigeration system is convenient, which satisfies the freezing of different materials and increases the flexibility of operation.
The frozen durian is to enter the vacuum sublimation stage. The vacuum system will change the dry box into a vacuum environment according to the preset vacuum value. The heating system will provide the heat needed for sublimation. It is worth mentioning that the drying process of vacuum freeze-drying is generally divided into two. After the first drying of the durian does not meet the drying requirements, there will be some unfrozen water inside the durian. At this point, a second drying is required - analytical drying. After analysis and drying, the moisture inside the durian can be removed by 95%~99%, which greatly improves the quality of the finished product.
Although durian has a special scent, there are not many people who love it. The supply of fresh durian is shorter, and the appearance of durian dryness alleviates the shortage of durian in the market. Of course, the emergence of durian dryness is also indispensable for the innovative development of vacuum freeze-drying technology. It is believed that the application of vacuum freeze-drying machinery will bring new vitality to the food market.
Vacuum freeze-drying technology is based on the different forms of water in different environments. In a normal temperature environment, water is a liquid; when the temperature is below 0 degrees Celsius, the water turns into a solid state - that is, ice; when the temperature is higher than the boiling point of water, the water turns into water vapor, that is, a gaseous state. The vacuum freeze-drying technique firstly freezes the durian quickly, and then sublimates the water molecules in the durian directly from the solid state into a gaseous state in a vacuum environment, thereby obtaining a dried durian dry.
Vacuum freeze drying has many advantages over ordinary drying. First of all, the drying temperature of the vacuum freeze-dried is low, and the original color, taste and smell of the durian can be largely preserved, and the heat-sensitive substance in the durian is not destroyed.
Secondly, due to the extremely low oxygen content in a vacuum environment, the easily oxidizable substances in the durian can be well retained. In addition, in a vacuum environment, the growth of microorganisms is suppressed, and the problem of microbial contamination is reduced.
Furthermore, the vacuum freeze-drying technology has a special process, and the water is directly sublimated from the solid state into a gaseous state, and the original structure and volume of the durian are almost unchanged after drying. As the water evaporates, the inside of the durian dry becomes loose and porous, and the dry durian tastes crisper.
The vacuum freeze dryer is a food processing equipment that uses vacuum freeze-drying technology to work. It is mainly composed of a drying box, a vacuum system, a refrigeration system, a heating system and the like. The freezing and drying process of the durian is mainly done in a dry box, and a stainless steel tray is placed in the box for the durian to be placed. In addition, a temperature monitoring system is installed inside the box to monitor the temperature of the material during the freeze-drying process.
After the durian is sent to the drying oven, it is frozen. The refrigeration system of the equipment can adjust the temperature inside the box to -35~50 °C, and the frozen durian is used for a short time and completely frozen. The temperature adjustment of the refrigeration system is convenient, which satisfies the freezing of different materials and increases the flexibility of operation.
The frozen durian is to enter the vacuum sublimation stage. The vacuum system will change the dry box into a vacuum environment according to the preset vacuum value. The heating system will provide the heat needed for sublimation. It is worth mentioning that the drying process of vacuum freeze-drying is generally divided into two. After the first drying of the durian does not meet the drying requirements, there will be some unfrozen water inside the durian. At this point, a second drying is required - analytical drying. After analysis and drying, the moisture inside the durian can be removed by 95%~99%, which greatly improves the quality of the finished product.
Although durian has a special scent, there are not many people who love it. The supply of fresh durian is shorter, and the appearance of durian dryness alleviates the shortage of durian in the market. Of course, the emergence of durian dryness is also indispensable for the innovative development of vacuum freeze-drying technology. It is believed that the application of vacuum freeze-drying machinery will bring new vitality to the food market.
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