I.概要
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. プロセスフロー
新鮮な農産物は、洗って皮をむきます。.
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. 装備構成
このラインナップには以下のものが含まれます：
Washer
ピーラー
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.技術仕様
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
| 品目 | 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 | より高い |
| 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 |
| ソリューション シリアル番号 | 定員 |
|---|---|
| DAYI-CF-001 | 100~160kg/h コーンフレークの生産ライン |
| DAYI-CF-002 | 200~250kg/h コーンフレークの生産ライン |
| DAYI-CF-003 | 350~450kg/h トウモロコシの薄片の生産ライン |
| DAYI-CF-004 | 800~1000kg/h コーンフレークの生産ライン |
| DAYI-CF-005 | 1200~1500kg/h トウモロコシの薄片の生産ライン |