Vegetable freeze dry equipment
Freeze-dried veggies have a porous sponge-like framework after processing by vegetable freeze dry equipment. The item is very easy to soak up wetness and oxidize when revealed to air, so freeze-dried veggies ought to be vacuum-packed, preferably nitrogen-filled; second, the occupied quantity of veggies from vegetable freeze dry equipment is fairly huge, which is not helpful to product packaging, transportation, and also sales.
Whatever type of product packaging products are applied, it is required to full of nitrogen, and also include oxygen scavenger and also desiccant. Vegetable freeze dry equipment products should be saved in a amazing as well as completely dry location. It is best to be positioned in a low-humidity and low-temperature environment if possible. The shelf life is usually 2 to 3 years. When loaded in iron containers, it can be appropriately prolonged.
The porous structure makes the freeze-dried veggies very vulnerable throughout transport. The commonly used packaging products for vegetable freeze dry equipment products are PE bags as well as light weight aluminum foil bags.
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