I.Description
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.Process Flow
- Fresh produce is washed and peeled.
- 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.Equipment Composition
The line includes:
- Washer
- Peeler
- slicer
- 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.Technical Parameters
- 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
| Item | Freeze-Drying | Low-Temperature Baking | Vacuum Frying | Pressure-Difference Puffing |
| Oil Content | None (0%) | Very low (1%-3%) | Medium (15%-25%) | Very low (1%-3%) |
| Color Retention | Best,close to raw | Natural, slightly dull | Golden and bright | Bright |
| Shape Retention | Best,no shrinkage | Shrinks easily | Slight shrinkage | Slight expansion |
| Flavor Retention | Best, close to fresh | Good | Good | Good |
| Nutrition Retention | Best | Good | Fair | Good |
| Rehydration | Good | Poor | Fair | Fair |
| Texture | Crisp, melts in mouth | Dry and crisp | Oily and crisp | Light and crisp |
| Equipment Cost | Highest | Medium | Medium | Higher |
| Operating Cost | Highest (high energy) | Low | Medium | Medium |
| Market Position | Premium, baby food, emergency food | Mid-range low-fat healthy | Mainstream snacks | Mid-to-high range non-fried |
| Solution Numéro de série | Capacité |
|---|---|
| DAYI-CF-001 | Ligne de production de corn flakes 100~160kg/h |
| DAYI-CF-002 | Ligne de production de corn flakes 200~250kg/h |
| DAYI-CF-003 | Ligne de production de corn flakes 350~450kg/h |
| DAYI-CF-004 | Ligne de production de corn flakes 800~1000kg/h |
| DAYI-CF-005 | Ligne de production de corn flakes 1200~1500kg/h |
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