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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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South Industrial Park of Dongguan, Shangyu District, Shaoxing City,Zhejiang Province,China.
Dragon Fruit Vacuum Freeze Drying Production Line
Product Category:
Process parameter slice thickness: The common thickness of dragon fruit slices is about 8-12mm, which is too thin and fragile, and too thick prolongs the freeze-drying cycle. Pre freezing temperature: The quick freezing warehouse is usually controlled at -35 ℃ to -50 ℃ to quickly freeze the fruit pulp and reduce large ice crystals. Freeze drying endpoint moisture: The moisture content of the finished product is generally controlled at 2% -4%, with a crispy texture and easy storage at room temperature. Freeze drying cycle: A single batch usually takes 18-30 hours, depending on the thickness of the tray, equipment performance, and freeze-drying curve. Finished product rate: The yield of fresh dragon fruit to freeze-dried products is generally around 10% -15%, which means that about 10-15 kilograms of finished products are produced from 100 kilograms of fresh fruit.
Process parameter slice thickness: The common thickness of dragon fruit slices is about 8-12mm, which is too thin and fragile, and too thick prolongs the freeze-drying cycle. Pre freezing temperature: The quick freezing warehouse is usually controlled at -35 ℃ to -50 ℃ to quickly freeze the fruit pulp and reduce large ice crystals. Freeze drying endpoint moisture: The moisture content of the finished product is generally controlled at 2% -4%, with a crispy texture and easy storage at room temperature. Freeze drying cycle: A single batch usually takes 18-30 hours, depending on the thickness of the tray, equipment performance, and freeze-drying curve. Finished product rate: The yield of fresh dragon fruit to freeze-dried products is generally around 10% -15%, which means that about 10-15 kilograms of finished products are produced from 100 kilograms of fresh fruit.
- Product Detail
- Product advantages
- 产品概要表格
-
- Commodity name: Dragon Fruit Vacuum Freeze Drying Production Line
Overview of vacuum freeze-drying of dragon fruit:
The dragon fruit vacuum freeze-drying production line is essentially a food processing line that combines pre-treatment, quick freezing, vacuum freeze-drying, and packaging. Dragon fruit has a high water content, soft flesh, and is easily affected by oxidation and high temperature, so it relies more on low-temperature freezing, temperature controlled freeze-drying, and moisture-proof packaging than general fruits and vegetables.
Dragon Fruit Vacuum Freeze Drying Production Line:
GFD-5
GFD-10
GFD-25
GFD-50
GFD-100
GFD-125
Drying Area（㎡）
5
10
25
50
100
125
Average Dehydration（kg/h）
5
10
25
50
100
125
Number of Tray（pcs）
12
24
72
144
288
360
Size of Tray
780*540*30
540*645*30
Size of tank（m）
1.0*3.4
1.5*3.2
1.88*4.2
2.0*8.16
2.4*10.2
2.4*12
Operation Vacuum（Pa）
13.3~133Pa
Heating plate Temp.（℃）
Normal temperature ~ +120℃
Electric Heating（kw）
12
21
50
/
/
/
Steam Consumption（kg/h）
/
/
/
150
300
360
Cold Load Consumption（kw）
12
22
45
90
180
225
Installation Power（kw）
22
53
112
115
213
251
The main functions of the process include cleaning and sorting to remove sediment, cleaning residual fruit bubbles, manual sorting to peel and cut into pieces/slices to form freeze-dried pieces, with uniform thickness of blocks or grains, to avoid quick freezing of fragments, pre freezing of water to freeze into ice crystals. The center temperature generally needs to be below -18 ℃ for vacuum freezing, dry ice crystal sublimation, dehydration, and low-temperature vacuum to avoid collapse and discoloration. Sorting packaging should be moisture-proof, oxygen isolated, and stored at room temperature in aluminum foil bags/nitrogen filled packaging in a low humidity environment,
Configuration of vacuum freeze-drying equipment for dragon fruit:
Pre processing equipment: bubble cleaner, sorting table, peeling operation area, slicer/slicer, drainage equipment. Quick freezing equipment: Quick freezing warehouse or tunnel, used to quickly freeze dragon fruit chunks/slices to a center temperature below -18 ℃. Freeze drying host: vacuum freeze dryer, including drying oven, condenser, refrigeration system, vacuum system, heating system, and PLC control system. Packaging equipment: sorting table, weighing machine, aluminum foil bag packaging machine, nitrogen filling packaging machine, sealing machine, coding machine. Auxiliary systems: cleanroom, cold storage, pure water system, CIP cleaning, compressed air, sewage treatment. -
Process parameter slice thickness: The common thickness of dragon fruit slices is about 8-12mm, which is too thin and fragile, and too thick prolongs the freeze-drying cycle. Pre freezing temperature: The quick freezing warehouse is usually controlled at -35 ℃ to -50 ℃ to quickly freeze the fruit pulp and reduce large ice crystals. Freeze drying endpoint moisture: The moisture content of the finished product is generally controlled at 2% -4%, with a crispy texture and easy storage at room temperature. Freeze drying cycle: A single batch usually takes 18-30 hours, depending on the thickness of the tray, equipment performance, and freeze-drying curve. Finished product rate: The yield of fresh dragon fruit to freeze-dried products is generally around 10% -15%, which means that about 10-15 kilograms of finished products are produced from 100 kilograms of fresh fruit.
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