I. Descripción
Freeze-dried fruit and vegetable chips are a crispy snack made from fresh produce. They go through washing, slicing, quick-freezing, and vacuum freeze-drying. The drying process happens at low temperature. The structure of the material stays intact. Color, shape, flavor, and nutrition are very well preserved. They rehydrate well. This is a representative product in the premium healthy snack market.
This production line is a complete set of equipment. It includes washing, slicing, quick-freezing, vacuum freeze-drying, and packaging units. The line is designed to food hygiene standards. Materials move smoothly between steps.
II. Flujo del proceso
Los productos frescos se lavan y se pelan.
It is sliced into even pieces. The slices are placed on trays.
Then they go into a quick-freezing unit. They are frozen at -35°C to -40°C.
After freezing, they enter a vacuum freeze-dryer. Under vacuum, the temperature is raised gradually. Ice crystals inside the material turn directly into vapor. This vapor is removed. The material is dried to a moisture content below 3%-5%.
After coming out, the product is packed immediately. Nitrogen flushing or vacuum packaging is used. This prevents moisture absorption.
III. Composición del equipamiento
La gama incluye:
Washer
Pelador
cortadora
quick-freezing unit
vacuum freeze-dryer
packaging machine
and support systems (refrigeration, vacuum, and heating circulation systems).
The main equipment is made of stainless steel and food-grade materials. Key parts are from reliable brands. The equipment runs steadily and meets food hygiene standards.
IV. Parámetros técnicos
Shelf Temperature: 30-120°C (programmable)
Cold Trap Temperature: -45°C to -50°C
Ultimate Vacuum: ≤10 Pa
Installed Power: About 100-500 kW (depends on capacity, high energy consumption)
Operators Required: 3-6 persons per shift
Total Line Length: Customized by capacity, large footprint required
Dryer area ranges from 5m² to 200m². Batch input ranges from 20 kg to 2000 kg. Multiple sizes are available. Customization is flexible.
V.Freeze-Drying vs. Other Processes
| Artículo | Freeze-Drying | Horneado a baja temperatura | Fritura al vacío | Inhalación por diferencia de presión |
| Contenido en aceite | None (0%) | Muy bajo (1%-3%) | Medio (15%-25%) | Muy bajo (1%-3%) |
| Color Retention | Best,close to raw | Natural, ligeramente mate | Dorado y brillante | Bright |
| Shape Retention | Best,no shrinkage | Shrinks easily | Slight shrinkage | Slight expansion |
| Retención del sabor | Best, close to fresh | Bien | Bien | Bien |
| Nutrition Retention | Lo mejor | Bien | Fair | Bien |
| Rehydration | Bien | Poor | Fair | Fair |
| Textura | Crisp, melts in mouth | Seco y crujiente | Grasiento y crujiente | Ligero y crujiente |
| Equipment Cost | Highest | Medio | Medio | Más alto |
| Operating Cost | Highest (high energy) | Low | Medio | Medio |
| Market Position | Premium, baby food, emergency food | Mid-range low-fat healthy | Mainstream snacks | Mid-to-high range non-fried |
| Solución Nº de serie | Capacidad |
|---|---|
| DAYI-CF-001 | Línea de producción de copos de maíz de 100~160kg/h |
| DAYI-CF-002 | Línea de producción de copos de maíz de 200~250kg/h |
| DAYI-CF-003 | Línea de producción de copos de maíz 350~450kg/h |
| DAYI-CF-004 | Línea de producción de copos de maíz de 800~1000kg/h |
| DAYI-CF-005 | Línea de producción de copos de maíz de 1200~1500kg/h |