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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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sales@syguanfeng.com

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+86 15088506234

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South Industrial Park of Dongguan, Shangyu District, Shaoxing City,Zhejiang Province,China.

Pineapple jerky vacuum freeze-drying

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If evaluating the production line, it is recommended to first clarify: daily processing capacity of fresh pineapples; Is the finished product in the form of slices, cubes, blocks, or powder; Should we make pure pineapple jerky or compound dried fruit; Target moisture content and packaging specifications. Pineapple varieties, maturity, and sugar acidity vary greatly. It is best to conduct small-scale tests before mass production to fix the slice thickness, plating amount, pre freezing time, sublimation/analysis curve, and endpoint moisture.

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Commodity name: Pineapple jerky vacuum freeze-drying

Pineapple jerky vacuum freeze-drying is approximately:
The vacuum freeze-drying production line for dried pineapple is generally organized according to "raw material pretreatment → pre freezing → vacuum freeze-drying → post-treatment packaging". Pineapple contains acid and fiber, and is prone to browning. Pre treatment and freeze-drying endpoint control are more critical than apples, bananas, etc. Plate thickness: Pineapple slices/diced, recommended to be 15-30mm, laid flat in a single layer without stacking. Pre freezing temperature: generally -30 ℃ to -40 ℃, ensuring complete freezing of the material center. Pre freezing time: usually 4-6 hours, based on no soft core and overall hardness. Quick freezing priority: Rapid freezing is beneficial for the formation of small ice crystals, resulting in a fuller shape and better rehydration after freeze-drying. Pineapple has a high sugar content, and insufficient pre freezing can easily cause collapse, deformation, or surface crust during the sublimation stage.
Pineapple Dried 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	78054030		54064530
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 vacuum freeze-drying machine first evacuates and then controls the temperature through a shelf to directly sublime the ice crystals. Cold trap pre cooling: The cold trap is usually lowered to -40 ℃ to -60 ℃ or lower to ensure effective capture of water vapor. Vacuum pumping: The vacuum degree is generally controlled at around 10-30Pa. Sublimation drying: The shelf is slowly heated, and the material temperature should be lower than the eutectic point/collapse temperature to avoid surface sticking and collapse. Analysis drying: Gradually raise the temperature to 30-50 ℃ to remove residual bound water. Endpoint moisture: The moisture content of the finished product is usually controlled below 3% -5%. The total freeze-drying cycle of pineapple is commonly between 12-24 hours, depending on the slice thickness, tray size, equipment water capture capacity, and freeze-drying curve.
Dried pineapple vacuum freeze-drying packaging:

Breaking the vacuum: After freeze-drying, fill with dry nitrogen or dry air and slowly restore normal pressure. Sorting: Remove products with dark colors, incomplete drying, broken or charred edges. Packaging: Aluminum foil bags or high barrier composite films are used, and vacuum or nitrogen sealing is recommended. Storage: Keep cool, dry, and away from light; The humidity in the packaging workshop should be kept as low as possible to prevent freeze-dried pineapples from absorbing moisture and becoming soft again.

If evaluating the production line, it is recommended to first clarify: daily processing capacity of fresh pineapples; Is the finished product in the form of slices, cubes, blocks, or powder; Should we make pure pineapple jerky or compound dried fruit; Target moisture content and packaging specifications. Pineapple varieties, maturity, and sugar acidity vary greatly. It is best to conduct small-scale tests before mass production to fix the slice thickness, plating amount, pre freezing time, sublimation/analysis curve, and endpoint moisture.