Prinsip Teknologi Kerajinan Buah dan Sayuran Beku

The fruit and vegetable freeze-drying technology is to freeze the materials to be dried to below the eutectic point in a low temperature environment, so that the moisture in the materials becomes solid ice, and then the condenser (water trap) in the vacuum system is used to condense the water vapor, so that the The material is dehydrated at low temperature to achieve the purpose of drying.

Kerajinan beku dibandingkan dengan metode pengeringan lainnya, dan ada juga kelemahan seperti biaya peralatan pengeringan beku yang lebih tinggi daripada peralatan pengeringan suhu tinggi tradisional, dan biaya pemrosesan yang lebih tinggi dari teknologi pengeringan beku daripada pengeringan suhu tinggi .

The process of fruit and vegetable freeze-drying technology starts with the selection of materials, and selects fresh fruits and vegetables that are free of pests and rot. Pre-cut into strips 5mm wide and drain. Freeze to 15℃, transfer to dehydration, vacuum-sealed packaging, and put in storage.