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Freeze-dried tricholoma matsutake production process
freeze-dried tricholoma matsutake production equipment: recommended FZG series food lyophilizer
production process points 1, cleaning
put fresh truffle in sodium sulfite soaking in dilute solution 2 min, and then rinse with water, remove the dirt after the drain.
the tricholoma matsutake along the longitudinal cut into 4 mm thick slices.
press 9 kg/m&sup 2; On stainless steel plate, thickness of no more than 30 mm.
average rate of 1 ℃ / min to freeze and the freezing time of 80 min, freezing temperature is - the end of Ensure that no liquid after 30 ℃, frozen body exists, otherwise will appear the nutrients in the process of drying, shrinkage etc. Bad phenomenon.
5, vacuum freeze drying
food lyophilizer operations: start the vacuum system, vacuum degree for ( 30 ~ 60) Pa, start the heating system to provide the latent heat of sublimation. Pay attention to the temperature shall not be too fast, in order to avoid more than triple point, resulting in thaw, thus affecting the quality of products. Material temperature at ( - 20 ~ 25) Between ℃, time of 4 ~ 5) H, then heat up to 45 ℃, the last pressure for 10 pa. When the feed temperature and layer temperature uniformity, drying process can end, time is ( 8 ~ 9) h。
6, the machine
should not be freeze-dried products directly from the drying chamber, appropriate through vacuum filling the nitrogen destruction, make the product of the porous structure is filled with nitrogen.
7, packaging and storage of
because of freeze-dried tricholoma matsutake moisture content is extremely low, easy to moisture absorption, and therefore should be in a timely manner after the machine vacuum packaging or nitrogen-filled packaging.
100 square lyophilizer