English
The low-temperature vacuum drying equipment for fruits and vegetables is an advanced food processing system that integrates three core technologies: low temperature, vacuum, and drying. By lowering water's boiling point in a vacuum environment, it enables rapid moisture removal at lower temperatures while preserving the original color, aroma, flavor, shape, and nutritional components of produce.
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Compared with traditional hot air drying, it avoids the damage of heat sensitive substances (such as vitamins, pigments, antioxidants) to high temperature, solves the problems of product discoloration, flavor, serious loss of nutrients, and is an ideal choice for producing high quality dehydrated fruits and vegetables.
The equipment creates a low-pressure (vacuum) environment within a sealed dry chamber. Under vacuum conditions, water's boiling point drops significantly (for example, at-0.08MPa vacuum level, the boiling point is approximately 40℃). At this stage, the device provides controlled thermal energy (typically 40℃-70℃) to rapidly evaporate and extract moisture from fruits and vegetables, achieving efficient low-temperature dehydration.
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Snack food industry:
It is used to produce high-end fruit and vegetable crisps, such as okra crisps, shiitake mushrooms crisps, apple crisps, strawberry crisps, carrot crisps and so on. The product has a crisp and natural healthy taste, which is a popular snack.
Catering and Pre-made Food Industry:
It can produce various kinds of dehydrated vegetable bags (such as scallion flowers, carrots and green vegetables in instant noodle seasoning bags), soup base materials (such as dehydrated tomatoes, onions and garlic powder) and condiments for rehydration of pre-made dishes, prolonging shelf life and facilitating transportation and storage.
Health food and Traditional Chinese Medicine industry:
It is used to process precious raw materials which are extremely sensitive to temperature, such as various fruit and vegetable enzyme powder, berry powder (blueberry powder, cranberry powder), vegetable powder (cabbage powder, beet root powder) and Chinese medicinal materials for low-temperature drying, so as to ensure that their bioactive components are not destroyed.
Seasoning and Spice Industry:
High quality spices such as coriander, scallion, garlic, ginger and onion are produced. They are dehydrated and ground into powder, so that the aroma substances are preserved intact and the flavor is more intense and pure.
Aviation, aerospace and military food industry:
Provide lightweight, nutritious, quick rehydration, easy to carry and long-term storage of dehydrated fruits and vegetables for special fields.
Pet Food Industry:
It is used to produce natural and additive-free dehydrated pet snacks, such as dried sweet potato, dried chicken, dried small fish, etc., to meet the needs of modern pet healthy diet.
Low temperature processing, high nutrient retention rate:
The working temperature is far lower than the drying temperature under atmospheric pressure, which can effectively prevent the denaturation and inactivation of heat-sensitive nutrients such as vitamins, proteins and bioactive enzymes in fruits and vegetables, and the product has higher nutritional value.
Excellent color and form, first-class appearance:
The low temperature vacuum environment avoids the oxidation and browning of fruits and vegetables (such as apples and bananas are not easy to turn black), and at the same time, due to the evaporation and expansion of internal water, the material can maintain its original natural form and fullness, and even become crisp, and the color of the finished product is close to that of fresh products.
High drying efficiency, energy saving and environmental protection:
In a vacuum environment, the mass transfer resistance of water is small, and the drying speed is significantly faster than traditional drying. Some equipment adopts radiant heating (such as far infrared, microwave), which directly penetrates the material and heats both inside and outside simultaneously, further shortening the drying cycle and relatively low energy consumption.
Safe and hygienic, easy to control:
The whole drying process is carried out in a closed vacuum environment, which avoids external contamination and oxidation, and inhibits the breeding of bacteria and microorganisms. The equipment has a high degree of automation, can accurately control the temperature, vacuum and time, and the process is stable and the product consistency is good.
Good water recovery and wide application:
Products dried in low temperature vacuum usually have a porous spongy structure, which can quickly absorb water and have a high rehydration rate. They can well restore their original taste and form, so as to facilitate subsequent cooking or eating.
product model | running voltage | Microwave output power | rated input apparent output | outline dimension | Vacuum design |
LDY-20PW | 380V | 20KW | ≤35KVA | 3*2.2*2.5m (Customizable) | water ring pump |
| Model | Working frequency | Output power(KW) | Microwave output power(KW) | Overall dimensions | Dehydration Capacity(kg/h) | Vacuum pressure |
| LDY-4PW-1X | 2450±50HZ | ≤6 | ≥4 | 1000*1000*1600mm | ≥4 | 0.08-0.1Mpa |
| LDY-10PW-1X | 2450±50HZ | ≤12 | ≥10 | 1800*1400*1800mm | ≥10 | 0.08-0.1Mpa |
| LDY-24PW-1X | 2450±50HZ | ≤36 | ≥24 | 2000*1800*2200mm | ≥24 | 0.08-0.1Mpa |
| LDY-48PW-1X | 2450±50HZ | ≤72 | ≥48 | 5000*1800*2200mm | ≥48 | 0.08-0.1Mpa |
| LDY-150PW-1X | 2450±50HZ | ≤165 | ≥150 | 9000*2200*2200mm | ≥150 | 0.08-0.1Mpa |
| LDY-300PW-1X | 2450±50HZ | ≤450 | ≥300 | 17000*3000*3000nm | ≥300 | 0.08-0.1Mpa |
A1: The equipment achieves a 99.9% sterilization rate by combining microwave thermal and non-thermal (biological) effects. It effectively kills E. coli, mold, yeast, and other pathogenic bacteria at relatively low temperatures, ensuring food safety without chemical preservatives.
A2: Yes, it is specially designed for various puffed snacks, including potato chips, rice crisps, shrimp strips, and extruded sticks. Parameters like transmission speed (0.1-5m/min) and microwave power can be adjusted to match different product characteristics.
A3: Absolutely. It saves 30%-50% energy compared to traditional hot air drying. Microwave energy acts directly on water molecules, avoiding energy waste from heating air, equipment bodies, or workshop environments, significantly reducing operating costs.
