In recent years, the domestic food vacuum freeze-dryer has developed rapidly
In recent years, vacuum freeze-drying technology has developed rapidly in China, but there is still a certain gap compared with foreign countries. This article starts with the development status of the technology at home and abroad and several aspects that should be improved to analyze this technology. . Vacuum freezing technology is referred to as freeze-drying technology. The AQSIQ Boiler and Pressure Vessel Inspection and Research Center is mainly engaged in the optimization research of the vacuum freeze-drying process. The principle of freeze-drying is to use the principle of sublimation in a vacuum state so that the moisture in the pre-frozen materials is not melted by ice directly. Ice sublimation is removed by steam to obtain a dry product. Practice has shown that vacuum freeze-drying dehydration technology is a high-tech processing technology that is suitable for color protection, preservation, shelf life, and maintenance of nutrients in fruits and vegetables, meat, aquatic products and medicines. According to statistics, the United States currently consumes 5 million tons of lyophilized food, 1.6 million tons in Japan, and 1.5 million tons in France. The consumption of other countries is also rising year by year. Today, the output of freeze-dried foods in the international market is increasing at a rate of 30% per year. China's research in freeze-drying started late. In recent years, some scientific research units have conducted technological research on certain products. Northeastern University has successfully studied the ginseng lyophilization process; Sichuan University studied the lyophilization process of yak meat. In addition, Shanghai Huazuo Development Co., Ltd. has applied some famous dishes, such as “Kung Pao Chickenâ€, with freeze-drying technology, and has applied for a patent in China. Nowadays, as Chinese consumers increase the demand for freeze-dried products year after year, the freeze-drying equipment also has a great development. Since vacuum freeze-drying is carried out at low temperature and high vacuum, the moisture in the material is directly sublimated from the solid state to the gaseous state, so that the cellular activity of the dried material and the color, aroma, taste, and shape of the dried material can be maintained to the maximum. Nutritional ingredients, and rehydration performance. Freeze-dried foods are high-quality green foods that combine convenience, health care, and naturalness, using modern dehydration technology and processes. This avoids the disadvantages of discoloration, malodor, loss of components, and failure to restore due to the traditional dehydration method. Second, the overall design and control of the domestic situation have improved. The quality of freeze-dried foods depends not only on the process but also on the food freeze-drying equipment. Food lyophilizers mainly consist of frozen warehouses for freezing materials and drying warehouses for sublimation and dehydration, and auxiliary equipment such as vacuum, refrigeration and heating. Experts mentioned that the world's most advanced lyophilizers mainly include: RAY type intermittent type and CON-RAD type continuous type lyophilizer at Atlas Denmark, and Japan No. 0 Gonghe Vacuum Co., Ltd. non-isolation drying process water condensation Deicing regeneration technology and TL liquid food closed system tube lyophilizer. In addition, the research institute of cryogenic biology and freeze-drying technology, which was founded in Bulgaria more than a decade ago and whose main research direction is on aerospace foods, health foods, and nutritious foods, is also extremely strong. In recent years, domestic food lyophilizers have developed rapidly and there are many manufacturers, and the quality, performance, and specifications and models vary. In the early 1950s, Wuhan, Beijing and other institutes of biological products imported freeze dryers; in the 1960s, Beijing, Tianjin, Nanjing, Shanghai, Dalian and other places successively established experimental freeze-dried food manufacturers. And has imitated a number of lyophilizers. Its characteristics are monolithic, shelf temperature is not uniform, manual operation, can automatically record; in the 1970s in Hubei Hubei designed a freeze dryer, using a single-stage two-stage compressor, can be covered in the bottle stopper; Shanghai A medium-sized freeze-drying plant with an annual output of 300 tons was established. In order to speed up the development of freeze-drying technology in China, the Ministry of Machinery and Electrical Industry included the industrial vacuum freeze-dryer in the 1986 Industrial Technology Development Fund project, which was undertaken by Huazhong University of Science and Technology and cooperated with Zhejiang Vacuum Equipment Factory for development. The product passed the ministerial appraisal in 1989. The machine has compact structure, complete functions, adjustable shelf spacing, and microcomputer-controlled program. In addition, the Nuclear Energy Design and Research Institute of Tsinghua University has also introduced the advanced technology of vacuum freezing and drying equipment for large-scale foods in Russia, and has directly cooperated with the national first-tier enterprise Yantai Ice Wheel Group to jointly explore a new path for the development of China's freeze-drying business. The advantages of the developed equipment are: high starting point, low investment, and quick results. At the same time of introduction, digestion and absorption, a practical and feasible solution was proposed for the improvement of the equipment, especially the design of the control system. Starting from the process requirements, while considering energy saving, the purpose of further improving efficiency was to adopt modern instruments and advanced technologies. The control means re-optimized the control system of the equipment and fundamentally improved the overall design and control level of China's large-scale food freeze-dryers. Our cleaning Constant Force Actuator, cleaning Force Control System, cleaning active contact flange have many advantages over other grinders. It can realize flexible grinding, quick repsond to surface changing, and instant adjusting. Traditional mechanic hand lacks flexibility, and it is not easy to adjust, hard to realize mass production. Cleaning contact force actuator, cleaning force control system, cleaning active contact flange DARU Technology (Suzhou) Co., Ltd. , https://www.szactivecontactflange.com