Freeze dried fruits (fruit freeze dryer)

Vacuum freeze-drying of fruits, abbreviated as freeze-dried fruits, refers to the process of drying fruits under vacuum conditions, in which the water in the fruit sublimates directly into a gaseous state without passing through the liquid phase. During the freeze-drying process, the water in the fruit directly sublimates from solid to gas, so it will not damage the original structure and shape of the fruit. Freeze dried fruits preserve the nutritional content, color, aroma, and taste of fresh fruits to the greatest extent possible. Common freeze-dried fruits include strawberries, durians, apples, bananas, dragon fruit, figs, etc. After research, it was found that the content of vitamin C in freeze-dried strawberries was highest in the half cut treatment, followed by the sliced treatment. The vitamin C content of the entire strawberry was low after freeze-drying.

The Songyuan Freeze Drying LG-03 In Situ Freeze Drying Machine has a freeze-drying area of 0.4 square meters, condenser temperature of ≤ -45 ℃, water capture capacity of ≥ 4Kg, ultimate vacuum of ≤ 10Pa (unloaded), flexible and adjustable partition spacing, and a total power of ≤ 2kW. The machine is designed to be user-friendly, plug and play, with a beautiful appearance, compact structure, and high cost-effectiveness. Easy to operate, high degree of automation, built-in freeze-drying process, one click automatic operation can complete freeze-drying.