COOLBEST vacuum drying equipment
Working principle: the material is placed in a sealed drying chamber, Evacuating the vacuum system while the dried material is continuously heated, the moisture inside of the material through the pressure difference or the difference in concentration diffuse to the surface, the water molecules in the material surface to obtain a sufficient kinetic energy to overcome the mutual attraction between molecules to escape into the low-pressure space of the vacuum chamber, thereby siphoned process by the vacuum pump. The vacuum drying can easily recycle useful and harmful substances, can achieve good sealing status. From the idea of environmental protection, vacuum drying is usually called "green drying".
Under the vacuum state, the boiling point of the material moisture is reduced, the vaporization process accelerates, so that this particularly suitable for materials sensitive to temperature or easily decomposed. Vacuum drying mainly carry out in the low vacuum region. Grain moisture in the vaporization process, and its boiling evaporation is proportional to the temperature and ambient pressure, high moisture food is placed in a sealed drying cylinder and the drying cylinder to form and maintain a certain vacuum degree, while the food is continuously heated in drying cylinder, moisture diffuse through the pressure differential to the surface, vaporized after the vacuum pump pumped, continuous vacuum cryogenic state of high moisture food dehydration drying the moisture inside the food. Vacuum drying so that water boiling evaporation temperature is reduced to from 100 ℃ to 40 ℃. Food grain will damaged due to the evaporation temperature is below the starch gelatinization temperature,Avoiding food grains swell and burst waist, to ensure product quality after grain drying. To ensure that the material baked keeps original color, smell, taste, nutrients,