1)  suction lick-up,suction pick-up,vacuum pick-up,vacuum transfer
真空领纸装置
2)  vacuum
真空
1.
Study on regeneration of ethanol-loaded activated carbon by microwave irradiation under vacuum condition;
载乙醇活性炭真空微波解吸实验研究
2.
The research of far-infrared drying of carrot under vacuum conditions;
胡萝卜远红外真空干燥试验参数的研究
3.
Effects of overlap steps on oxygen production by vacuum pressure swing adsorption;
重叠步骤对真空变压吸附制氧性能的影响
3)  vaccum
真空
1.
The influence factors on the polyester polycondensation vaccum system and their treatment;
影响聚酯缩聚真空的因素及处理
2.
Different type of vaccum pump and its combination used in existing polyester plant were introduced,also the economic analysis was done.
介绍已有的聚酯装置中所使用的不同形式的真空泵及组合 ,并对其进行经济分析。
3.
Introduced are four displacing methods, namely complete mixing, non-mixing, vaccum deaeration, and pressure displacement.
介绍了常用的四种置换方法,即完全混合置换、无混合置换、真空置换和加压置换。
4)  vacuum brazing
真空钎焊
1.
The craft and application of vacuum brazing for honeycomb material;
蜂窝材料的真空钎焊工艺及应用
2.
Influence of active element Mg on joint properties of aluminum alloy vacuum brazing;
活性元素镁对铝合金真空钎焊接头性能的影响
3.
Morphology of carbide on diamond interface by vacuum brazing;
真空钎焊金刚石界面碳化物的形貌
5)  vacuum distillation
真空蒸馏
1.
Industrial experiment on recovering metals from waste zinc-tin alloy by vacuum distillation;
真空蒸馏法从废杂锌锡合金中回收金属的工业试验
2.
Cadmium recovery process and modeling in the Ni-Cd batteries by vacuum distillation;
真空蒸馏回收镍镉电池中镉金属工艺优化模型研究
3.
Purification of γ-irradiated 30 % TRPO-ke rosene by vacuum distillation;
真空蒸馏净化辐照后的TRPO煤油体系
6)  vacuum frying
真空油炸
1.
The best processing technology of crispy sweet potato by the method of vacuum frying;
真空油炸甘薯脆片的研究
2.
The manuscript studied the effects of color preservation technology on quality of vacuum fried potato chips by using pretreatment technology before vacuum frying.
采用真空油炸前预处理技术研究了护色工艺对真空油炸马铃薯片品质的影响。
3.
Effects of two pretreatment, combined with vacuum frying on the moisture content, fat content and color value of fried green soy bean were studied.
研究了2种预处理工艺结合真空油炸对毛豆水分质量分数、脂肪质量分数和色差的影响。
参考词条
补充资料:VFD真空冷冻干燥装置
 


基本原理

    真空冷冻干燥是在真空状态下利用冰晶升华的原理,在高真空的环境下,使预先冻结的物料中的水分不经过冰的融化直接从冰态升华为水蒸汽,从而使物料干燥。


真空冷冻干燥产品的特点

 可确保食品中蛋白质、维生素等各种营养成分,因而是能最  大限度地保持食品的色、香、味; 由于低温、真空、无液态化、帮能有效地防止干燥过程中营
  养成分的转化和状态变化; 冻干制品成海绵状,无干缩,复水性能好,食用方便; 冻干制品含水量很低,相应包装后可常温贮存和运输


该装置可加工多种食品:

 蔬菜类:蘑菇、香菜、荷兰豆、香葱、蒜片、玉米等;
 水果类:荔枝、香蕉、草莓、菠萝等;
 鱼肉类:虾仁、甲鱼、牛肉、猪肉、鸡肉等。
 其它类:茶叶、药材、蛋花汤、人参、咖啡等。

----该设备主要由干燥-捕水系统、真空系统、制冷系统、媒体系统、物料传输系统、微机自控系统等组成。


主要技术参数

名称与规格
VFD-50
VFD-75
VFD-100
VFD-150
2×VFD-100
有效干燥面积 (平方米)
50
75
100
150
200
干燥有效层数 (层)
18
料盘尺寸 (mm)
540×635×30
干燥-捕水器尺寸
Φ2.4×4.9m
Φ2.4×7.0m
Φ2.4×9.2m
Φ2.4×13.4m
Φ2.4×9.2m
工作真空 (Pa)
13.3 - 133
干燥板温度
室温 - +130℃
捕水器工作温度
-30℃ - +42℃
捕水量 (Kg/次)
500
750
1000
1500
2000
耗冷量 (KW)
56
84
112
168
207
耗汽量 (Kg/h)
150
255
300
450
600
装机功率 (KW)
44
58
80
108
115

                       真空冷冻干燥原理

 


                      冷冻车间平面示意图

 


                 干设备所需建筑面积

VFD-50VFD-75VFD-100VFD-150
冻干+速冻 (平方米)180220250320


                   真空冷冻干燥装置工作原理示意简图

 



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地 址:浙江省上虞市章镇工业园区 Email:manager@sy-huafeng.com 

说明:补充资料仅用于学习参考,请勿用于其它任何用途。