Simple analysis of the working principle and basic characteristics of Vegetable Drying Equipment
The vegetable dryer originated from the vacuum freeze-drying technology of the 1920s and entered the 21st century. The vacuum freeze-drying technology has been widely used in fields other than medicine, biological products, food, blood products and active substances. The basic principle of freeze-drying is based on the three-state change of water. Water has solid, liquid, and gaseous states. The three states can be transformed and coexist.
When water is at the triple point (temperature is 0.01 ° C, water vapor pressure is 610.5Pa), water, ice, and water vapor can coexist and balance each other. Under the high vacuum state, the sublimation principle is used, so that the water in the pre-frozen material is directly removed in the ice state without melting, so as to achieve the purpose of freeze-drying. Freeze-dried products are sponge-like, have no shrinkage, have good rehydration, and have very little water content. After corresponding packaging, they can be stored and transported at room temperature for a long time. Since vacuum freeze-drying has unparalleled advantages over other drying methods, this technology has become more and more popular since its inception.
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