Technical Articles — Guides

Q1: Which products are suitable for vacuum freeze dryers? A: Vacuum freeze dryers are mainly suitable for the following products: Fruits and vegetables (strawberries, durians, spinach, carrots, etc.) Cooked food / Ready-to-eat food (rice, soup, meat products) Pet food (freeze-dried meat chunks, offal, treats) Functional foods, traditional Chinese medicinal herbs, and high-value-added raw materials Not suitable for materials with high oil content, strong crystallization salts, or no water at all.

Q1: Will vacuum precooling cause fruits and vegetables to lose too much water? A: Under reasonable process parameters, the overall water loss rate of vacuum precooling of fruits and vegetables is usually controlled at 1–2%. The equipment controls water loss in the following ways: Precisely control the minimum working pressure Staged vacuuming can be used to avoid excessive flash evaporation. A spray water replenishment system can be selected to compensate for the flash evaporation moisture. In actual engineering, the water loss rate of vacuum precooling is usually lower than that of natural cooling in cold storage.

The First and Most Critical Step of the Cold Chain Vacuum pre-cooling is the fastest and most effective way to remove field heat from freshly harvested vegetables. Unlike conventional cold rooms that rely on cold air circulation, vacuum pre-cooling removes heat from inside the produce itself, ensuring rapid, uniform and gentle cooling. This process makes vacuum pre-cooling the first and most important step in a high-quality cold chain.