Laboratory freeze dryer 10N

for the food industrymobile

Lyophilizer : It applies a technical method by which moisure-bearing substances frozen in advance become dry in the cacuum owing to vaporizing away the moisure. The substances frozen can be well-preserved for a long time and returned to their former state once being watered without losing their... Freeze-dried staple food Convenient staple foods mainly include instant noodles, instant rice, convenient porridge, clams, dumplings, buns and so on. At present, the drying methods for producing convenient staple foods mainly include hot air drying, microwave drying, microwave hot air drying, vacuum freeze drying and the like. Many scholars have compared these drying methods to find that the convenient staple food produced by vacuum freeze-drying technology has a good taste, the nutrients remain intact, the rehydration is good, the drying effect is obviously superior to other drying methods, and it is especially suitable for nutrition due to low temperature operation. Strengthen the production of food. The fast-food dumplings obtained by Shao Wei and others through freeze-drying can be soaked in hot water of 90~95°C for 8~10min, and can maintain the original shape and structure of the dumplings, and have better instant dissolution.