Leadtop Pharmaceutical Machinery
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LTDG-200 New Type Vacuum Freeze Drying Machine for fruit and vegetable
Working Princple of Freeze Drying Machine
Under vacuum condition, material is freeze dried via principle of sublimation. The moisture in the pre-frozen material is directly sublimed from solid state (ice) to gaseous state (vapor), without melting. Freeze dried products are formed to be sponginess, without shrinkage and excellent in rehydration, containing little water only. The freeze dried product in sealed packaging can be stored and transported at room temperature for a long time.
Advantages of Freeze Dried Products
1. Nutrition basically remains. As drying is operated in low temperature and vacuum condition, the nutrition is kept completely.
2. Form basically remains. The water of food is drained directly from solid to gas, so the structure doesn’t change.
3. Colour basically remains. As drying is operated in low temperature and vacuum condition, the physical and chemical property of food changed little. There is also possibility of oxidation and enzyme, thus easy to keep original color.
4. Fragrance basically remains. Because the fragrant components in food largely exist in amorphous concentrated section during freezing, the fragrance can be kept when ice crystals are gasified.
5. The quality of product hardly losses. Because of the low rate of sublimating, the substance is basically in quiescent state. Thus the loss of product can be ignored.
Technical parameters:
| Model | LTDG-200 |
| Power (three-phase and five-wire system) | 380V/50HZ |
| Power | 92kw |
| Total weight | 3000kg |
| External decoration of chamber | Painting |
| Cooling water qty | ≥43m3/h (T≤30℃,P=0.1-0.15Mpa) |
| library volume | For 6 skips |
| Usage | fruit and vegetable etc |
