The use of food freeze dryers can greatly reduce the transportation and storage costs of food, and improve the economic benefits of food. Meanwhile, freeze-dried food is also easier to store and carry, making it suitable for outdoor travel, camping, and other activities. Overall, food freeze dryers, as an important food processing equipment, play a significant role and position in the food industry.

The types of food suitable for freeze-drying treatment include fruits, vegetables, meat, seafood, etc. It is necessary to choose the appropriate food for processing according to the specific situation. During the operation, it is necessary to strictly control parameters such as temperature, vacuum degree, sublimation speed, etc. to ensure the quality and stability of food freeze-drying. Maintain the cleanliness and hygiene of the food freeze dryer to avoid contamination and affect food quality.

Does a food freeze dryer affect the nutrients in food?

The working principle of a food freeze dryer is to quickly freeze food at low temperatures, and then sublimate the moisture directly in the form of ice under vacuum conditions. This can reduce the moisture content of food in a short period of time, thus achieving preservation. During this process, the temperature is generally controlled below -20 ℃ to ensure thorough freezing of the food and complete sublimation of moisture.

During the freeze-drying process, the cellular structure of food becomes more fragile, which may lead to the loss of some vitamins and nutrients. Especially some volatile vitamins, such as vitamin C and B vitamins, are easily oxidized and decomposed under high temperatures or prolonged exposure to oxygen. Therefore, during the freeze-drying process, improper operation or prolonged time may lead to the loss of some vitamins.

In addition, the freeze-drying process can inhibit the activity of some enzymes in food, slow down the catalytic action of enzymes, and thus change the taste and texture of food. For some foods with high fat content, freeze-drying may make the taste dry and crispy, while for some foods with high moisture content, it may make the taste soft and sticky.

Food freeze dryers are widely used in the processing of various foods such as fruits, vegetables, meat, seafood, etc. The use of a food freeze dryer can evaporate the moisture in food, reduce the weight and volume of food, extend the storage time of food, and make food more convenient to carry and store. At the same time, food freeze dryers can also maintain the original taste and nutritional content of food, as well as preserve the color, aroma, and taste of food.

The working principle of a food freeze dryer is to use the freezing process under reduced pressure environment to convert the moisture in the food into solid water that condenses, and then sublimates under high temperature and low pressure to evaporate the moisture and achieve the purpose of freeze-drying. This freeze-drying method can maintain the original taste, color, texture, and nutritional content of food, extend the shelf life of food, and can be widely used in freeze-drying processing of various foods such as fruits, vegetables, meat, seafood, etc.