Vacuum Drying Equipment Application

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Joined: 02/26/2016

Vacuum drying has a series of advantages, such as low drying temperature, relative lack of oxygen in drying chamber, avoiding fat oxidation and pigment browning. It is suitable for drying heat-sensitive food materials. In addition, the cost of equipment and drying costs are relatively low. Vacuum drying plays an important role in food drying.

The saturated vapor pressure of water is closely related to temperature. Under vacuum condition, the boiling point of water decreases, that is to say, the operation under vacuum is also operated at low temperature, which can avoid the destruction of nutrients and vitamins at high temperature, and improve the drying speed. In addition, in the vacuum system, the air content per unit volume is lower than that in the atmosphere. In this relatively hypoxic environment, food drying can reduce or even avoid the chance of oxidation of fat, browning of pigments or other oxidative deterioration in food, so vacuum drying can obtain better food quality.

Vacuum drying is widely used in food, pharmaceutical, chemical and other industries. Various vacuum drying equipments have been developed and introduced in China, and their structures are various. In the food industry, the main forms are box type, double cone type vacuum dryer, belt type vacuum dryer and so on. These traditional vacuum drying devices mainly use hot air, steam or electric heating, heat transfer from the outside to the inside of the material using the principles of heat conduction, convection or radiation.

Combining vacuum drying with microwave heating or other drying methods, many new vacuum drying devices have emerged, which promotes the development of vacuum drying. Vacuum microwave drying, which absorbs the advantages of microwave heating and vacuum drying, is a promising drying technology. China Food Machinery Equipment Network recommends that China speed up the development of vacuum microwave drying equipment.

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