Summary
Vacuum freeze dryers are a star technology in the modern food industry. Their unique operating principle perfectly solves the challenges of preserving the freshness and nutrients of foods like fruits and meat. With their exceptional ability to preserve the original properties of foods, they are reshaping the modern food processing industry. As consumer demand for healthy, natural, and convenient foods continues to grow, this technology and its equipment will continue to drive food innovation, bringing more high-quality, high-value-added freeze-dried products to the market.
Equipment Introduction:
Modern technology locks in natural nutrients and preserves freshness.
The Fruit, Food, and Meat Vacuum Freeze Dryer is an advanced device for processing food using vacuum freeze-drying technology. Its operating principle is based on the three-phase state of water, removing moisture from food through sublimation, thereby preserving the food's original nutrients, color, shape, and taste. This technology is currently one of the most advanced food dehydration processing technologies.
- Product Series Showcase
Vacuum freeze dryers offer numerous significant advantages, including excellent preservation of nutrients and taste.
1. The low-temperature vacuum environment effectively inhibits enzyme activity and oxidation reactions, preserving the original color, aroma, flavor, shape, and nutrients (such as vitamins and protein) of foods like fruits and meat. Upon rehydration, the food regains a texture very similar to fresh produce.
2. Freeze-dried foods rehydrate well, forming a porous, sponge-like structure within. After soaking in hot water, they quickly absorb water and return to their original shape, making them convenient for immediate consumption.
3. In terms of storage and transportation, freeze-dried foods are smaller and lighter, allowing them to be stored at room temperature for long periods without the need for a cold chain (using sealed packaging, the shelf life can reach 2-3 years), significantly reducing logistics costs.
4. The freeze-drying process requires no preservatives or chemical additives, meeting health food standards.
Technical Specifications
A variety of food vacuum freeze dryers are available to meet the needs of varying production scales.
The following are typical technical specifications:
|
Model |
Nominal drying area |
Operating Power |
Capacity for raw material |
Heating Plate Working Temperature |
Freeze-Drying Time |
|
JXFD-1 |
1.03m² |
9kw/h |
10kg/batch |
-45℃-100℃ |
12-28h |
|
JXFD-2.5 |
2.52m² |
10kw/h |
25kg/batch |
-45℃-100℃ |
12-28h |
|
JXFD-5 |
5.3m² |
22kw/h |
50kg/batch |
-45℃-100℃ |
12-28h |
|
JXFD-10 |
10.3m² |
39kw/h |
100kg/batch |
-45℃-100℃ |
12-28h |
|
JXFD-20 |
20.8m² |
50kw/h |
200kg/batch |
room temperature-100℃ |
12-28h |
|
JXFD-30 |
30.5m² |
60kw/h |
300kg/batch |
room temperature-100℃ |
12-28h |
|
JXFD-50 |
50.6m² |
85.5kw/h |
500kg/batch |
room temperature-100℃ |
12-28h |
|
JXFD-100 |
101.3m² |
180kw/h |
1000kg/batch |
room temperature-100℃ |
12-28h |
|
JXFD-200 |
204.5m² |
200kw/h |
2000kg/batch |
room temperature-100℃ |
12-28h |
Applications
Food vacuum freeze dryers have a wide range of applications, suitable for processing a variety of foods:
- Fruits and vegetables: Freeze-dried fruit slices and vegetable granules retain over 95% of vitamins and anthocyanins.
- Meat and seafood: Freeze-dried beef jerky, freeze-dried shrimp, and other products, with a near-fresh taste upon rehydration.
- Dairy products: Freeze-dried yogurt cubes enriched with active lactic acid bacteria, ready to eat and dissolve instantly.
- Fast food: Instant dumplings, wontons, rice, noodles, and other products, quickly rehydrate to restore their original flavor.
- · Specialty foods: Used in specialized applications such as aerospace, emergency food, and military rations.
Production Gallery
On-site pictures of equipment used by customers
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