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Characteristics Of Food Vacuum Drying
Nov 12, 2018

Characteristics of vacuum drying of food vacuum drying is based on the basic principle that the saturated vapor pressure of water is closely related to temperature, in the vacuum state, the boiling point of water is reduced, that is, in the vacuum operation is at low temperature operation, can avoid the destruction of nutrients in the high temperature, at the same time improve the drying speed. 

In addition, in the vacuum system, the content of air in the unit volume is lower than the content in the atmosphere, in this relatively hypoxic environment to dry food can reduce or even avoid the opportunity of fat oxidation in food, pigment browning or other oxidation spoilage, so the use of vacuum drying to obtain better food quality.

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