No.7 Dried fruit drying production line with vacuum gradient sugar immersion
The quality of preserved fruit is mainly based on the process of sugar immersion. At present, our company uses vacuum gradient sugar immersion tank for sugar immersion, and then uses freeze-drying or microwave drying for drying, to maximize the preservation of the nutrients of materials and improve the taste and color.
Vacuum gradient sugar leaching equipment for drying and drying line of preserved fruit
Vacuum impregnation equipment with advanced vacuum impregnation sugar principle, under the condition of vacuum, micro hole in pulp, and the air between plant cells and part of the water be pumping out, and then high concentration of leaching under vacuum and gravity drainage into the plant cell gap, so as to improve the efficiency of impregnation, our latest with the method of gradient of sugar liquid into the vacuum tank, achieve the goal of full sugar fluid replacement.
Drying equipment for vacuum gradient sugar immersion drying line for preserved fruit
Vacuum freeze-drying is the process of removing water or other solvents from frozen biological products by sublimation. Sublimation is the process by which a solvent, such as water, like dry ice, passes directly from a solid to a gas without passing through a liquid state. The products obtained by freeze-drying are called lyophilizer, and the process is called lyophilization. After starting the machine, put the material into the material box for the freezing process of the material. On the one hand, the vacuum system vacuums and takes away some of the water. On the other hand, when the material is frozen, the water content in some molecules is drained to the surface of the material to reach the freezing requirement, and then the material is heated and dried by the heating system, and the water contained in the material is brought to the freezing trap for freezing through vacuum extraction, so as to meet the requirements of the material freeze-drying.
Microwave drying and heating quickly. Microwaves act on water - bearing matter both inside and outside. Therefore, heating evenly and quickly, saving energy and processing time. Because microwave heating is rapid, nutrition and vitamins in food can be better preserved. At the same time, the changes of myoplasm and muscle fiber content were also slight, and the fat content was relatively reduced. Because microwave can penetrate a certain thickness of material for treatment, the efficiency of microwave drying and dehydration is several times to dozens of times that of traditional methods. At the same time, it does not destroy the original nutrient composition, color and flavor.