Hangzhou Ouhui Machinery Co., Ltd.
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The principle of a freeze dryer, what is a vacuum freeze dryer?
First of all, let's understand vaporization and sublimation. The process of a substance changing from a liquid phase to a gas phase is called vaporization. For water, if the ambient temperature is gre
What is the type of food produced by the freeze dryer and the market demand?
In recent years, the demand for freeze-dried food in Europe, the United States and Japan has increased rapidly. In Europe, freeze-dried foods account for 50% to 70% of all dehydrated foods; among the convenience foods in the United States, freeze-dried foods account for more than 50%; among the dehydrated foods on the Japanese market, freeze-dried foods account for nearly 60%.
Announcement on the approval of 8 group standards including the "Specifications for Aseptic Verification of PET Bottle Aseptic Filling Production Lines"
All members and related units: According to the "Administrative Measures for Standardization Work of China Food and Packaging Machinery Industry Association", China Food and Packaging Machinery Industry Association has approved the release of 8 group standards including the "Specifications for Asepticity Verification of PET Bottle Aseptic Filling Production Lines" (see attachment). announcement.
What are the basic classifications of freeze dryer equipment
Fresh fruits and vegetables are seasonal and difficult to store. Drying is one of the widely used techniques in fruit and vegetable preservation. With the rapid development of fruit and vegetable snack foods, the research on drying technology is also intensified. Relevant research at home and abroad mainly focuses on processing technology and its process parameters, drying kinetics, and the quality of dried fruits and vegetables. The use of low-energy processing technology can maximize the nutritional content of fresh fruits and vegetables in the shortest possible drying time. The retention of this, to obtain better sensory quality.
"Low temperature and high humidity thawing machine" and other four group standards soliciting opinions discussion meeting was held in Zhucheng
On September 19, when the domestic epidemic prevention and control entered a special period of normalization, the "Automatic Control" was drafted and formulated by the China Food and Packaging Machinery Industry Association, Zhucheng Huihai Machinery Co., Ltd. and Hangzhou Ouhui Machinery Co., Ltd. and other units. Seminars for soliciting opinions on the four group standards of "Food Quick Freezing Production Line" and "Food Vacuum Freeze Drying Equipment", "Low Temperature and High Humidity Thawing Machine" and "Vacuum Quick Cooling Machine" were held in Zhucheng, Shandong. Chu Yufeng, chairman of China Food and Packaging Machinery Industry Association and director of the Standardization Technical Committee, attended the meeting.
Scanned copy of freeze dryer group standard
Scanned copy of freeze dryer group standard
The lazy economy prevails, and the vacuum freeze-drying process has great prospects
In this day and age, how prevalent is the lazy economy? In terms of food, I don’t want to wash vegetables, so clean vegetables appear in the market; I don’t want to make food, so there is takeaway; I don’t want to boil hot water when I eat convenience food, so self-heating convenience food can be "cooked" with cold water. Food...Many foods are focused on the "lazy economy", and are developing in a direction that can be solved in minutes without going out of the house and moving their fingers.
What are the unique features of the vacuum freeze dryer in terms of design and function?
The vacuum freeze dryer is different from the bell-type small freeze dryer used in the traditional laboratory. It has the function of in-situ freeze-drying, box-type closed design, rigorous structure, small size and strong flexibility. It is suitable for life sciences\medicine\ Food science\aquatic science\biochemistry\environmental science and archaeology and other scientific researches can meet customer needs for freeze-drying process exploration and technical application.
Compared with the traditional pilot freeze-drying machine with the same freeze-drying area, the vacuum freeze-drying machine is small in size and affordable; compared with the traditional laboratory small freeze-drying machine, it is easy to operate, freeze-drying in situ, and avoid the material drying process Pollution and labor
How to treat the research and development of freeze-drying technology of fruit and vegetable vacuum freeze dryer
Fresh fruits and vegetables are seasonal and difficult to store. Drying is one of the widely used techniques in fruit and vegetable preservation. With the rapid development of fruit and vegetable snack foods, the research on drying technology is also intensified. Relevant research at home and abroad mainly focuses on processing technology and its process parameters, drying kinetics, and the quality of dried fruits and vegetables. The use of low-energy processing technology can maximize the nutritional content of fresh fruits and vegetables in the shortest possible drying time. The retention of this, to obtain better sensory quality. The freeze-drying process of the vacuum freeze dryer is carried out in a vacuum and low temperature environment, which will not damage heat-sensitive substances and also inhibit the biological activity of enzymes.
The principle of a freeze dryer, what is a vacuum freeze dryer?
First of all, let's understand vaporization and sublimation. The process of a substance changing from a liquid phase to a gas phase is called vaporization. For water, if the ambient temperature is greater than 0 degrees and the partial pressure of water vapor is less than the saturated vapor pressure of water, vaporization can proceed smoothly. Most of the current drying methods work according to this principle. The process of changing a substance from a solid phase to a gas phase is called sublimation. If the ambient temperature is less than 0 degrees, the water exists in the form of solid ice, and the partial pressure of water vapor in the environment is less than the saturated vapor pressure of the water on the ice surface, then the sublimation can proceed smoothly. At this time, the partial pressure of water vapor in the environment is greater than the saturated vapor pressure of water on the ice surface, and the water vapor condenses into ice or frost. We call this sublimation.
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