Vacuum freeze drying technology in food applications (3)

Development of combined freeze drying technology
Microwave vacuum freeze drying technology
In recent years, researchers have combined microwave radiation heating technology with vacuum freeze-drying technology, that is, using microwaves as a heat transfer path to radiate the dried material that has been frozen. The main principle of this microwave vacuum freeze-drying technique is to convert electromagnetic energy into heat so that the moisture in the material can be sublimated.
Using microwave freeze-drying technology, we have developed a processing machine and a processing technology to increase the drying rate by 4 to 20 times, and thoroughly remove the moisture in the food while effectively maintaining the quality of the food.
Microwave vacuum freeze-drying technology is used to shorten the drying time of 13mm thick steaks from 11~13 hours using conduction heating to only 4~6 hours, which proves that microwave vacuum freeze-drying technology can greatly improve the drying rate. .

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