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GUANFENG FOOD MACHINERY
main products include freeze-drying, drying, quick freezing, deep frying, pre-treatment, liquid nitrogen freezing, sterilization, cold chain storage and other food machinery equipment
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Strawberry freeze dryer
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- Product Detail
- Product advantages
- 产品概要表格
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- Commodity name: Strawberry freeze dryer
Overview of Strawberry freeze dryer:
Strawberry freeze dryer is a process that utilizes vacuum freeze dryer technology (FD technology) to rapidly freeze fresh strawberries at low temperatures, and then directly sublimate the ice into water vapor in a vacuum environment to remove moisture. Compared to traditional hot air drying or candied fruit preserves, strawberry freeze dryer has significant advantages in nutrient retention, taste and flavor, and health value.
Strawberry freeze dryer raw material processing:
Selected ingredients: Select fresh and plump strawberries with consistent maturity (about 8-9%), uniform size, no pests, diseases or mechanical damage. Gentle cleaning: The strawberry peel is extremely thin and the tissue is delicate. When cleaning, it should be particularly gentle and can be soaked in ozone water or low concentration food grade hydrogen peroxide to effectively remove surface microorganisms. Drain and Cut: After cleaning, the moisture on the surface of the strawberry must be thoroughly drained. According to the requirements, strawberries can be cut in half or kept whole, striving for uniform size to ensure consistent freeze dryer effect. Color protection treatment: For varieties that are prone to oxidation, soaking in 0.5% -1% vitamin C solution or citric acid solution for 2-3 minutes can be used to prevent the finished product from darkening in color.
Strawberry freeze dryer process:Strawberry freeze dryer and drying: After most of the ice has sublimated, the temperature can be further increased and the storage pressure can be further reduced to 10-30 Pa to remove residual bound water from the fruit pulp. Endpoint judgment: When the temperature of the material is basically the same as that of the partition, and the pressure change in the warehouse tends to stabilize, it can be judged that the drying is over. The final moisture content should be ≤ 5%. Storage and packaging: Freeze dried strawberries have a loose and porous structure, which is highly hygroscopic. Immediately seal: After freeze dryer, dry nitrogen or air should be filled to break the vacuum, and then the product should be quickly removed and sealed immediately. It is best to use materials with good barrier properties such as aluminum foil bags or aluminum plated films, and food grade desiccants can be placed inside.
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