Vacuum IQF Freezing technology is a drying method in wh […]
Vacuum IQF Freezing technology is a drying method in which the material is pre-frozen to below the eutectic point temperature and the moisture in the material is removed by the sublimation process under a certain vacuum condition. The refrigeration, heating and vacuum are the three major methods. Operating system composition. Since the food processed by the vacuum freeze-drying technology maintains the low temperature state, avoids the influence of high temperature on the food, can maintain the nutrition, color, shape and flavor of the raw materials to the utmost, and the product has low water content and good rehydration, and is consistently considered It is the best dry method for producing high quality food. In recent years, food freeze-drying technology has been widely used in food, medicine, health care products and other industries. Many high-value foods such as sea cucumber, ginseng, leeches and scallops have been explored using vacuum freeze-drying technology, which has effectively improved The quality and added value of food.
However, when using vacuum IQF Freezing technology for food processing, GUANFENG believes that it is necessary to pay attention to several key issues, otherwise it will not only directly affect the quality of processed products, but also lead to energy waste. Based on the research hotspots and research progress of vacuum freeze-drying technology at home and abroad, I would like to summarizethe vacuum IQF Freezing technology to improve the drying rate, energy saving and emission reduction process requirements, and apply vacuum freeze drying technology for food for reference.
1, eutectic point and inclusive point
The eutectic point and the eutectic point are important physical parameters to be considered in lyophilization, which directly affect the quality of the freeze-dried product. Therefore, before carrying out the food vacuum freeze-drying process, it is necessary to first understand the eutectic point and the inclusive point of the food in order to be targeted. Formulate reasonable process parameters for freezing food materials, improve product quality, shorten freeze-drying time, and reduce energy consumption.
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