Vacuum freezing dryer for fruits and vegetables Vacuum freeze dried vegetable is called freeze-dried vegetable for short. It is a highly advanced technology for processing fresh vegetables into frozen dried ones. Fresh materials are first processed and quick-frozen below the critical temperature, then put it into a closed container where the pressure is lowered the pressure to let ice-crystal inside the material sublime and turn into vapor, so the drying process of the material is done. Compared with common dried products, the color, shape, nutrients, flavor and aroma of the frozen dried food is much better. After vacuum packaging, freeze dried food can be stored for a longer time at normal temperature; it recovers immediately after absorbing water, and is almost like the fresh one. The processing line could meet the needs of producing many kinds of materials.

		Ozone and ozone water equipment applying for freshness preservation of fruits and vegetables through sterilization and mold inhibition Ozone can kill viruses by directly destroying RNA and DNA, or acting on the membrane. Ozone can also kill microbes like bacteria, and mold, and eliminate toxins secreted by microbes. It damages the composition of the membrane, which results in metabolism block, growth inhibition, and it continues to penetrate and destroy tissues inside the membrane. Furthermore, ozone can instantly get rid of poisonous gas completely, such as ethane, ethanol, aldehyde etc, so as to keep fruits and vegetables fresh.

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