Introduction To Application Of Vegetable Drying Machine
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Posted by guanfeng gfmachine - Filed in Business - #Freeze Dry Machine #Vegetable Drying Machine - 35 views
Factors affecting the appearance of products include:
1. The effect of high or low solution concentration on the surface precursor of liquid Y during drying. When the solution concentration is too high:
Drying forms a compact surface layer. The surface layer has small pores and poor T-gas property. The water in the surface layer passes through the surface layer, thus rising along the bottle wall, causing the product to separate from the wall and shrink. In addition, when the concentration is too high, the Y liquid is easy to agglomerate during the Freeze Dry Machine process, resulting in uneven appearance of the product. When the concentration is too low: the mechanical strength is low, and the product structure becomes loose to powder after packaging and transportation, which affects the appearance of the product.
2. The thickness of the product is too thick. Generally should be 10-15mm, the product is too thick similar to the situation when the concentration is too high, not dry for a long time, collapse, agglomeration.
3. The temperature rises and falls fast and it is easy to cause the products to leave the wall and slow down. Pre-freezing speed: quick freezing is defined as the product cooling 10-15℃ per minute, slow freezing is defined as the product cooling 1℃ per minute per hour in the freeze-drying process of freeze dryer. Generally, the first stage sublimation drying: the temperature of the product should be controlled at 5-6℃.
Below the eutectic point, the temperature rise should be slow, preferably 5℃ per hour, and 90% moisture should be removed at the end of the first sublimation drying. Second stage sublimation drying: this stage is mainly to remove crystal water and water adsorbed by solids. the heating rate can be accelerated, preferably 5-10℃/h, but the temperature of the product cannot exceed the temperature of the product, otherwise the activity of the product will be reduced, caking and solubility will be poor.
4. Bleeding speed of Vegetable Drying Machine. In front of cabinet C, the deflation speed should not be too fast, otherwise the vacuum degree in the cabinet will suddenly change greatly, which will form a turbulent flow and rush into the container, making the product flocculent or powder, affecting the appearance.