Industrial Fruit Freeze Dryer
Vacuum freeze-drying technology, also known as aerospace freeze-drying technology, refers to the use of the sublimation principle to directly remove the moisture in the pre-frozen food and turn it into water vapor through ice sublimation in a low-temperature vacuum state of about -30-50 degrees, so that the food dry out. It was first used to solve the nutritional problems of food preservation boxes for astronauts working in space. Compared with air-drying, dehydration and other technologies, the biggest feature of freeze-dried food is that it retains the color, aroma, taste, shape of the product and the nutritional content of the original ecological food.