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LTDG-10 High efficiency Small Scale freeze drying machine for Durian / Pineapple
Introduction:
Vacuum freeze drying technology is the most advanced technology for food dehydration processing at present. Compared with the common drying way, the freeze-dried food products have longer shelf life, good re-hydration ability, good-looking color, good flavor, taste, shape and high content of nutritious components and other advantages. The dried food basically remains unchanged in its volume and shape, it looks like sponge and has no shrinking. This drying technology can be widely used in process of vegetables, fruits condiments, aquatic products, biological products, medicine, beverage and etc.
Freeze Dried Products Main Features:
1. Nutrition basically remains unchanged. Drying is operated in low temperature and vacuum conditions, so the nutrition is kept, particularly effective to heat sensitive materials.
2. Form basically remains unchanged. The water contained in food is drained directly from solid to gas, so the structure doesn’t change, and just forms space between ice crystals.
3. Color basically remains unchanged. As drying is operated in low temperature and vacuum conditions, the physical and chemical properties of food changed little. There is also little possibility of oxidation and enzyme, thus easily to keep original color.
4. Fragrance basically remains unchanged. Because the fragrant components in food largely exist in amorphous concentrated section in the process of freezing, the fragrance can be kept when ice crystals are gasified.
Technical parameters:
| Model | LTDG-10 |
| Total weight | 3800kg |
| The roughness of chamber and door | Ra≤0.6μm |
| Structure | Split |
| Power consumption | 46kw |
| Lock method | Rotate and locking type by handle |
| Shelf spacing | 70mm |
| Usage | fruit and vegetable |
Finished Product:
