Core characteristics and freeze-drying process analysis of Shanghai Yetuo household freeze dryer

In the current trend of upgrading home life and healthy eating needs, household freeze dryers have gradually become the "new favorite" of kitchens with the technological advantages of DuTe. Its core value is not only reflected in its functional characteristics, but also stems from the scientifically rigorous freeze-drying process behind it, which together constitute a complete solution for the preservation and rejuvenation of food ingredients.

1、 The four core characteristics of household freeze dryers

1. Ji preserves the nutrition and flavor of ingredients

Traditional high-temperature drying, pickling, and other preservation methods can easily damage the nutritional components such as vitamins, active enzymes, and protein in ingredients, and may also cause flavor loss or produce off flavors. The household freeze dryer operates in a low-temperature environment below -40 ℃, which can minimize the loss of nutrients due to high-temperature oxidation and hydrolysis. According to testing data, its nutrient retention rate can reach over 95%. For example, after freeze-drying, fresh mangoes not only retain their rich mango aroma, but also have almost no difference in vitamin A and vitamin C content compared to their fresh state; Freeze dried beef jerky can also maintain its original meat aroma and protein activity, avoiding the problem of hard meat caused by traditional drying.

2. Long term storage, no need to rely on cold chain

The moisture content of freeze-dried ingredients is extremely low, only 2% -5%, far lower than traditional frozen ingredients (with a moisture content of about 70% -80%). The extremely low moisture content can effectively inhibit microbial growth and enzyme activity, allowing ingredients to be stored for a long time even without being in the cold chain - under sealed, dark, and dry conditions, freeze-dried ingredients can have a shelf life of 2-3 years without occupying the freezer space. For example, homemade freeze-dried vegetable bags can be stored directly in cabinets for easy use and retrieval, solving the pain point of "buying too many vegetables is easy to spoil, and storage takes up space" for fresh vegetables.

3. Lightweight in size and flexible in usage scenarios

Due to the removal of a large amount of moisture, the weight of freeze-dried ingredients will be reduced by more than 80%, and the volume will also be greatly reduced, combining "lightness" and "portability". This feature makes it suitable for various scenarios: outdoor enthusiasts can pack freeze-dried rice and soup into their backpacks, add water and reheat them for consumption, reducing the burden of travel; Mothers can grind freeze-dried spinach and pumpkin into powder, seal and store them, and add them to baby food anytime without the need for repeated thawing; Even during family outings, freeze-dried dried fruits can be used as a healthy snack without additives, avoiding the high sugar burden of traditional dried fruits.

4. Easy to operate, suitable for family needs

Modern Shanghai Yetuo household freeze dryers often adopt intelligent design and can be operated without professional skills: users only need to clean and cut the ingredients, lay them flat on the tray, set the temperature, time and other parameters, and the equipment will automatically complete the freezing, vacuum sublimation, analytical drying and other processes. Some models are also equipped with subdivision functions such as "fruit and vegetable mode", "meat mode", "complementary food mode", etc., optimizing the process for different ingredients, making it easy for even kitchen novices to get started, avoiding the complex operation threshold of industrial grade freeze-drying equipment.

2、 Freeze drying process of household freeze dryer: Three steps to achieve "time pause"

The core principle of freeze-drying technology is "vacuum freeze sublimation drying", which directly sublimates the moisture in the food from solid ice to gaseous water vapor without passing through the liquid state, thus avoiding the destruction of the shape and taste of the food due to melting and shrinkage. It can be divided into three key stages:

1. Pre freezing stage: Lock in the shape and moisture of the ingredients

Shou first, the equipment will quickly cool the ingredients to * * -30 ℃ to -40 ℃ * *, freezing all the free water and bound water inside the ingredients into ice. The key to this step lies in "rapid freezing" - quickly locking in moisture through low temperature to prevent the formation of large ice crystals inside the food cells (which can puncture the cell wall, causing juice loss and a soft and rotten taste after thawing). For example, fresh strawberries can maintain their full fruit shape and bright red color even after rapid pre freezing, with intact cell structure and freeze-drying.

2. Sublimation drying stage: "dehydration" under vacuum environment

After pre freezing is completed, the equipment will lower the air pressure inside the drying chamber to below the triple point pressure of water (about 610.5Pa), and slowly raise the temperature through a heating plate (temperature controlled below 0 ℃ to avoid ice crystal melting). Under the combined action of vacuum and low temperature, ice crystals in food will directly sublime into water vapor, which will be captured by the condenser in the equipment and re condensed into ice, thus achieving the "dehydration and drying" of food. This stage is the core of the freeze-drying process, which takes a long time (usually 60% -70% of the total process) to remove more than 90% of the moisture in the ingredients.

3. Analysis of drying stage: deep removal of residual moisture

After sublimation drying, there is still a small amount of bound water (water that binds to proteins, carbohydrates, etc.) remaining in the ingredients. If not removed, it will affect the storage stability of the ingredients. Therefore, the device will enter the analytical drying stage: appropriately increasing the temperature of the heating plate (usually not exceeding 40 ℃), further breaking the binding force between moisture and food ingredients, allowing residual moisture to continue sublimating and being captured. When the moisture content of the ingredients drops to 2% -5%, the process is completed, and the texture of the ingredients is crispy and can be stored for a long time without easily deteriorating.

Whether in terms of nutrient retention, storage convenience, or operational adaptability, household freeze dryers perfectly meet the dietary needs of modern families; And the freeze-drying process behind it, based on the scientific logic of "low-temperature sublimation", has freed ingredients from the dilemma of "freshness and long-term preservation cannot be achieved at the same time", becoming an important support for healthy eating in families.