Rice freeze dryer

Brief description: With the acceleration of the pace of life and the improvement of living standards, people's demand for convenient food is increasing. Instant rice, which can be consumed after being soaked in hot water or steamed for a short period of time, has become another convenient staple food besides instant noodles.

　　

The freeze-dried instant rice prepared by the food freeze-drying machine is a new, nutritious, healthy and convenient food that is more in line with countrymen's eating habits. It avoids the shortcomings of instant noodles fried at high temperature. Its market potential is huge and its development prospects are broad.

　　

The research on freeze-dried instant rice has achieved significant results both domestically and internationally, including the selection of raw materials, physicochemical properties, production processes, drying methods, and other aspects. At present, the main drying methods for producing instant rice include hot air drying, microwave drying, microwave hot air drying, and vacuum freeze-drying. The study found that the convenience rice produced by the first three drying methods basically loses the original aroma of fresh rice, suffers from severe loss of nutrients, poor rehydration, poor appearance, easy retrogradation, and low added value.

　　

The use of food freeze dryer vacuum freeze drying as an emerging process in the convenience rice industry can form ice crystals during freezing, disrupting the colloidal structure of starch. After ice crystal sublimation, porous structures can be formed inside the rice, which is beneficial for improving rehydration speed. At the same time, the entire drying process is operated under low temperature and pressure, and the nutrients in the rice are hardly lost.