Beef freeze-drying solves the problems of nutrient loss, low temperature storage, cold chain circulation, and tedious processing in the beef drying process, bringing new development opportunities to the beef deep processing and pre packaged food processing industries! Why does freeze-dried beef have advantages that cannot be achieved by other traditional processing methods? Here we take you to exploreunderstandThe working principle of food freeze dryer,exploreBeef freeze-drying technology.

Beef isRich in muscle ammonia，vitamin、Potassium and proteinNutrients and trace elements in such foods can be damaged or denatured by high temperatures and oxidation reactions, so they usually need to be stored at low temperatures.With the development of freeze-drying technology, food freeze-drying machines have been widely used for stabilizing and drying food production. The working principle of a food freeze dryer is based on the three state changes of water. At the triple point (temperature of 0.01 ℃, water vapor pressure of 610.5Pa), water, ice, and water vapor can coexist and balance with each other. The food freeze dryer first freezes the food material into a solid state at low temperature, and then uses the sublimation principle in a high vacuum state to remove the moisture in the pre frozen food material directly as water vapor without melting the ice, thus achieving the purpose of freeze-drying food materials.

Beef freeze-drying technology is based on the principle of sublimation, which controls the freezing temperature, freezing rate, sublimation vacuum degree, drying temperature, heating rate, material temperature, etc. of beef to achieve stable drying. We measured separatelyThe eutectic point of raw beef is around -18 ℃，The eutectic point of cooked beef is -28 ℃Left and right, determine the respective pre freezing temperature, primary drying temperature range, and analytical drying temperature range, as well as the vacuum adjustment range during the sublimation process. Ensure that the color, aroma, taste, shape, and nutritional content of beef after vacuum freeze-drying remain basically unchanged, with a moisture content of about 3-5% after drying and good rehydration. It can be stored at room temperature for a long time without the need for preservatives.

Through our exploration and understanding of food freeze-drying machines and beef freeze-drying technology, we can determine that vacuum freeze-drying is the preferred drying method for preserving the nutritional content of food. It can be widely used in various processing and production of beef freeze-drying, chicken freeze-drying, donkey meat freeze-drying, seafood freeze-drying, etc.