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Help CenterIndustrial Freeze Dryer for Fruit and Vegetable on Sale Freeze-dried Mangoes Freeze-dried Raspberries Production Line
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Vacuum freeze dryer is designed for the current existing conventional vacuum dry operation and oven, to transform and upgrade, mainly by the refrigeration system and vacuum system consists of two parts. The use of vacuum dry explosion principle, through the fine temperature of the material frozen to its pin point temperature, so that the moisture in the material into the state of ice, and then in a higher vacuum environment, by heating the material, the ice directly sublimated into hydropathy gas, and then the water vapor condenser in the vacuum system will be water vine gas net condensation, so as to achieve the purpose of material dehydration drying.
Description
Vacuum freeze drying technology is the most advanced technology for food dehydration processing at present. Compared with the common drying method, the freeze-dried food produced with this technology features long period of quality assurance, good re-hydration nature, good-looking color, good flavor, taste, shape and high content of nutritious components. The dried food basically remains unchanged in its volume and shape, it looks like sponge and has no shrinking. This kind drying technology can be widely used in process of vegetables, fruits, condiments, aquatic products, biological products, medicine, beverage and etc.
Working principle of vacuum freeze dryer
Instead of traditional vaporization dehydration method, the vacuum freeze drying technology is dehydrate products by sublimation directly from ice to vapor. During the Freeze drying process, the materials will be frozen to -18°c, then move into the vacuum drying tank for dehydration, automatic control system will set the vacuum and heating temperature according to the freeze drying cirve of each products to maintain the proper circumstances for FD processing. The materials stay in frozen status during the drying process and water vapor will be condensed on the surface of cold trap coils to absort the water out from the materials.
Application
The vacuum freezing and drying machine can be widely used in various fields, such as vegetables, fruits, condiments, seafood, biological products, medicine, beverage, specimen, etc.
Technology Parameter
|
Parameters |
Model |
FDGY-0.5 |
FDGY-10 |
FDGY-20 |
FDGY-50 |
FDGY-100 |
FDGY-150 |
FDGY-200 |
FDGY-280 |
|
Drying area (m2) |
0.5 |
10 |
20 |
50 |
100 |
150 |
200 |
275 |
|
|
Mean dehydrating amount (kg/h) |
5-6 |
100 |
200 |
500 |
1000 |
1500 |
200 |
2750 |
|
|
Size of material tray (m) |
310×540×30 |
745×635×30 |
435×555×30 |
540×635×30 |
|||||
|
Number of material tray (pcs) |
3 |
21 |
80 |
144 |
288 |
480 |
576 |
792 |
|
|
Size of pot (M) |
1.5×1.6×1.6 |
φ1.4×2.1 |
φ1.8×2.4 |
φ2.4×4.8 |
φ2.4×8.9 |
φ2.4×12.8 |
φ2.4×16.6 |
φ2.4×21.9 |
|
|
Operation vacuum (pa) |
13.3~200 |
26.6~200 |
|||||||
|
Heating plate T (°C) |
Normal temperature~+120°C |
||||||||
|
Electric heating (Kw) |
2 |
21 |
40 |
||||||
|
Steam consumption (Kg/h 0.7Mpa) |
140 |
270 |
450 |
540 |
750 |
||||
|
Cold load consumption (Kw) |
1.5 |
21.6 |
36 |
90 |
180 |
280 |
360 |
490 |
|
|
Installed power (Kw) |
6.5 |
55.8 |
104.5 |
41.2 |
69.7 |
92.5 |
117.5 |
125.5 |
|
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