The technology of food vacuum freeze-drying machine is widely used in various food freeze-drying processing, which is used by major enterprises for fruit and vegetable freeze-drying, meat freeze-drying, coffee freeze-drying, probiotics freeze-drying, edible bacteria freeze-drying, Traditional Chinese medicine freeze-drying and pet food freeze-drying, etc., because food freeze-drying machine has obvious technical advantages, the main body is as follows:
- Drying at low temperatures, the thermosensitive components of the material such as proteins, vitamins, microorganisms and other bioactive components are fully protected.
- When drying at low temperature, the loss of volatile components in food is relatively small.
- When drying at low temperature, the growth of microorganisms and the action of enzymes basically stop, and the food largely maintains the original character.
- Drying is carried out in a vacuum environment under the state of poor oxygen, some easily oxidized components in food damage is reduced.
- After vacuum freeze-drying, the food has no additives and the natural nutrients are basically retained.
- After low-temperature vacuum drying, the volume of food basically remains unchanged, showing loose and porous spongy shape, with strong rehydration.
- 95% ~ 99% water is removed in the freeze-drying process of food, and the dried freeze-dried food can be preserved for a long time at room temperature.
- Remove moisture food material is light in quality, convenient to carry and transport.