真空冻结乾燥原理-堃霖冷冻机械股份.PDF

真空凍結乾燥簡介 (Introduction of Vacuum Freeze-Drying) 凡農產品均有其季節性、地區性、不易儲存性及運輸等之困難。諸多缺點，可以用冷凍脫水方式處理，俟須使 用時再加水復原，恢復原狀原味，真空凍結乾燥方式最為理想。 真空凍結乾燥法就是將含有大量水分的產品急速凍結成為固體，置於密閉倉內抽真空，將水分由固體狀的冰直 接昇華為水蒸氣，再用冷凍設備捕捉水份，直到產品釋出95~98%以上的含水份，而產品本身則留在凍結時的冰架 中，因此在乾燥後體積不變，疏鬆多孔，可完善的保存食物的新鮮度及營養成分，因而提高產品的附加價值。 本公司之真空凍結乾燥機設備採用進口低溫壓縮機來運轉冷凍循環系統，再配合進口真空泵及冷熱媒循環使用 。本公司機組操作簡便，所製作產品，品質均勻，復原性良好。 Almost all farm products have seasonable, local, hard store and transport problems, but those disadvantages may well solve by freeze-drying process. Those products may add water to recover their shape and flavour when they will be use. The vacuum freeze-drying is the best ideal drying process. Vacuum freeze-drying is a developed method, by which the product of containing water is quick frozen at low- temperature state and the chamber is evacuated became a vacuum, then the ice sublimes and directly turns vapor to condense and discharge by refrigerating unit until water content reduce 95~98%, but product will still on the plate tray. Therefore the product maintained constant volume and turned into lacunose and floppy after drying, and will kept fresh and nutrition preferably to improve its additional value. Our vacuum freezing-drying units adopt imported low-temperature compressors to run circulating refrigeration system and cooperate with imported vacuum pumps and circular cool/hot mediums in drying process. Our units are easy operating and their products will keep uniform quality and easy reconvert. 青 藻 青 豆 納豆粉 鳳 梨 納 豆 橘 子 green algae string bean natto natto powder tangerine