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

 上海乔枫经过多年的发展，不断的引进日本和德国的技术，克服了国内很多物料很难喷雾干燥的难题，比如颗粒很难均匀的难题，平均颗粒15微米以下颗粒很难实现的难题，平均颗粒在100微米以上的难题，颗粒实心圆的难题等。