High-Efficiency Food Drying Machines for Industrial Use

An IQF (Individual Quick Freezing) blast freezer drying machine is a specialized equipment that combines rapid freezing (blast freezing) with sublimation drying (lyophilization) to produce individually frozen, shelf-stable food products—critical for preserving texture, flavor, and nutrients in high-value items like seafood, fruits, vegetables, and ready meals. Unlike conventional freeze dryers, its core innovation is the integration of an IQF blast freezing stage, which uses high-velocity cold air (-35℃ to -50℃, airflow 5-10 m/s) to freeze food particles individually in 10-30 minutes, preventing clumping (e.g., individual peas, shrimp, or diced meat). This stage forms small, uniform ice crystals (≤100 μm) that avoid damaging cell structures—a key advantage over slow freezing (large crystals rupture cells, causing texture loss). After IQF, the product moves to the sublimation chamber, where a vacuum (10-50 Pa) and low-temperature heating (20℃-40℃) remove ice directly as vapor, preserving 90%-95% of heat-sensitive nutrients (vitamin C, antioxidants) and volatile flavor compounds (e.g., the umami of mushrooms, the sweetness of strawberries). The machine’s design includes a fluidized bed or spiral conveyor system to ensure even air distribution during freezing, and a cold trap (-60℃ to -80℃) to capture water vapor, maintaining vacuum stability. Contact surfaces are 316L stainless steel, with CIP systems for easy cleaning (essential for food safety). Control systems (PLC + HMI) allow operators to adjust freezing time, vacuum level, and heating rate for different products—e.g., leafy greens require gentler airflow to avoid bruising, while seafood needs faster freezing to inhibit bacterial growth (e.g., Listeria). Compliance with standards like FDA 21 CFR Part 11 (electronic records) and EU 10/2011 (food contact materials) ensures global market access. For manufacturers, this machine enables production of convenient, portioned products (e.g., IQF freeze-dried smoothie mixes, ready-to-cook seafood) that meet consumer demand for freshness and convenience. It also reduces storage/transport costs (frozen-dried products are 70%-80% lighter than fresh) and extends shelf life to 2-3 years under proper packaging, supporting export to distant markets.