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Commercial refrigeration food vacuum freeze drying
commercial refrigeration food vacuum freeze drying, the food is frozen first, and then dried in a high vacuum chamber.
There are generally two freezing methods in commercial refrigeration: automatic method and pre-freezing method. The automatic method is a method that uses the latent heat of vaporization to absorb the latent heat of vaporization when the water in the food evaporates to promote the temperature of the food to drop and freeze. This method is suitable for foods that do not require high food appearance and shape. The pre-freezing method is a method of freezing the food first and then drying it out.
In the freeze-drying process, the heat is obtained only by the heat transfer or radiation between the equipment itself and the outside world, and the sublimation speed is too slow. In order to increase the drying speed, a heating system is also installed in the vacuum chamber. The heat released by the heating system is transferred to the food through solid conduction, radiation and convection of internal airflow, which causes it to heat up. The amount of heat added should be appropriate to ensure a certain sublimation speed and prevent the frozen part of the food in commercial refrigeration from melting and reducing product quality.
After the food is frozen, the water turns into ice to form a stable solid framework. When freeze-dried, the ice crystals sublimate to keep the solid framework basically unchanged. Therefore, the shrinkage rate of freeze-dried food is much lower than that of other dry products and can maintain the shape of fresh food. Freeze-dried foods are completely dehydrated, packaged appropriately, and do not add any preservatives. They have no special requirements on the ambient temperature during storage, that is, they can be safely stored for a long time at room temperature. Therefore, their storage and sales are often The cost is much lower than commercial refrigeration frozen food.
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