Packaging Details:The normal package is wooden box(Size: L*W*H). If export to european countries,the wooden box will be fumigated.If container is too tigher,we will use pe film for packing or pack it according to customers special request.
Produkt-Beschreibung
Applications
Vacuum freeze-drying is a new processing technology for colour protection, freshness and quality preservation of food. Food products processed with freeze drying technology are freeze dried foods. Freeze-dried food is now rapidly gaining popularity in Europe, America and Japan. Freeze-dried and dehydrated vegetables, fruits, meat, aquatic products and seasonings are used in aerospace, mountaineering, tourism, exploration, mining and other industries, and are widely available in restaurants and homes.
Freeze Drying Technology
Freeze drying is the process of removing water from frozen material products. There are two types of freeze drying: vacuum freeze drying and atmospheric freeze drying, which is currently used due to some constraints. The aim of lyophilisation is to preserve the biological and chemical structure of the product and its activity intact. Like many other technical steps, a type of lyophilisation is known as sublimation and occurs naturally. Sublimation refers to the process by which a solvent, such as water, changes directly from a solid to a gaseous state, as in the case of dry ice. Traditional drying causes the material to crumple and destroy the cells. This will not happen in freeze-drying because the solid composition is supported by solid ice in its place. As the ice sublimates, it leaves pores in the dried residual material.
The lyophilisation process is divided into three stages: freezing, sublimation and analytical drying, each of which has its own requirements, which vary from material to material.
Characteristics of freeze-dried products
Freeze-dried food is produced under low temperature and vacuum conditions. Under these production conditions, easily oxidised, volatile and heat-sensitive substances can be preserved, and the harmful effects of bacteria and enzymes can be inhibited, so the shape, colour, taste and nutritional composition of freeze-dried food can be maintained in the same way as fresh products, and the rehydration is good. Freeze-dried foods do not require any additives in the production process, so they are truly green foods.