Vacuum freeze-drying, the product placed in a vacuum chamber, located between two heated plates, using a low temperature stimulate far-infrared heating, to ensure uniform drying temperature of the heating plate according to the drying process is precisely controlled heating curve. Select the vacuum to be able to ensure that the entire drying process are all water-insoluble form of ice melt and, for most vegetables and meat, the choice of 0.5 ~ 1Pa, corresponding to about 25 ℃ sublimation temperature suitable. Vacuum drying is based on a fundamental principle: saturated water vapor pressure and temperature are closely related, fzg vacuum oven in a vacuum, the boiling point of water, reduce vacuum drying principle, that is, operating at low temperatures under vacuum operation, can be avoided at high temperatures the destruction of vitamins and other nutrients vacuum dryer, while improving the drying speed. Further vacuum drying in a vacuum system, the unit volume of air content in an amount less than atmospheric, in which a relatively hypoxic environment food drying can reduce or even avoid the oxidation of fat in food opportunity, browning or other oxidative deterioration of pigments and so on, so the use of vacuum dried to obtain a better quality of food. Vacuum dryer, vacuum drying, and being dried by Changzhou City Drying Equipment Co., Ltd. and positive. Vacuum dryer, vacuum drying, and drying are positive and positive Changzhou City Drying Equipment Co., Ltd. (www.hzdrying.com) this year introduced a new upgrade, the above picture is for reference only, please call the telephone or pictures on this page, for the latest information, contact: Gary.