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In today's era, "lazy" is no longer a derogatory term, but consumers want to do things in a faster and easier way to get a more comfortable experience. The prevalence of the "lazy economy" has also promoted the arrival of the "fast food era". Instant foods have mushroomed and continue to meet the needs of consumers. At the same time, the "fast food era" is also pushing the market for vacuum freeze-drying equipment.
According to the "Lazy Consumer Data" released by Taobao in 2018, last year, the Chinese spent 16 billion yuan for "lazy", which increased by 8% after the "lazy demand" of the 95th, an increase of 82%. The lazy people's fast food in the market is also very fast, and from the instant noodles, lyophilized food such as instant sour porridge and instant vegetable soup is derived.
Freeze-dried food refers to food produced by vacuum freeze-drying equipment. It can be effectively prevented from decomposing or oxidizing certain components in the material due to production under low temperature and low pressure (anoxic) conditions, without destroying the structure of the structure. Original color, taste and nutrients. Due to the rapid rise of moisture, a sponge-like void is formed inside the food. After immersing in water, it can quickly recover from water and rehydrate.
Although the advantages of freeze-dried foods are many, in terms of the overall market, the market penetration rate of freeze-dried foods in China is not high. According to relevant data, US freeze-dried food accounts for 40% to 50% of the total convenience food market, and nearly half of the convenience foods are produced by freeze-drying technology. It is not difficult to find that the development potential of the domestic freeze-dried food market is huge. Many food manufacturers are targeting this “new land†and are planning to take a share in the market, which has also expanded the market for vacuum freeze-drying equipment.
A technology company in Jiangshan City, Zhejiang Province has deeply laid out the FD freeze-drying industry and invested in the construction of a freeze-dried food production line. At present, six freeze-drying production lines have been under construction in the first phase, and will be put into production in the near future. The products mainly include meal replacement foods, functional fruits and vegetables, and healthy snacks.
This year, a food company in Zhangzhou City, Fujian Province has newly developed two new products, freeze-dried bird's nest and freeze-dried noodles. In order to meet the production requirements, the company has invested in two new freeze-dried food production lines this year. The Sanshan Island Street in Laizhou City, Shandong Province held a key project to start the resumption of work. This time, the Shandong Blue Sea Fishery Project included the construction of a vacuum freeze-drying production line to “add more yards†to the production of freeze-dried food.
The expansion of the market has also brought challenges to manufacturers of vacuum freeze-drying equipment. At present, the technical performance of vacuum freeze-drying equipment in China is basically mature. However, due to the lack of uniform standards for domestic freeze-drying equipment, the comprehensive technical quality, design structure and manufacturing process are also different. There are still some shortcomings in domestic freeze-drying equipment.
The first is that the shelf temperature of some manufacturers' products is not uniform, resulting in uneven moisture content of freeze-dried products, and the qualified rate of residual moisture content of the products is affected. In order to solve this problem, some domestic manufacturers have designed the shelf structure as a surface-free solder joint. The surface treated by the special process is very flat, and it does not need to be deformed by thermal stress caused by mechanical cutting, thus solving the problem. The problem of uneven shelf temperature.
Secondly, the low level of structural design of the condenser tube assembly in the steam condenser is also one of the problems existing in domestic vacuum freeze-drying equipment. This will result in uneven frost on the surface of the coil and insufficient utilization of the condensation area, resulting in prolonged material sublimation process. Therefore, manufacturers should also consider how to optimize the structure of the condensing pipe assembly and improve production efficiency when manufacturing vacuum lyophilization equipment.
Although China's vacuum freeze-drying equipment market has continued to grow and has achieved great results, China's freeze-drying technology has a long way to go with the world*. Therefore, domestic vacuum freeze-drying equipment manufacturers should proceed from the reality, while introducing technology, independent innovation is also essential, in order to produce equipment suitable for the domestic market demand.
According to the "Lazy Consumer Data" released by Taobao in 2018, last year, the Chinese spent 16 billion yuan for "lazy", which increased by 8% after the "lazy demand" of the 95th, an increase of 82%. The lazy people's fast food in the market is also very fast, and from the instant noodles, lyophilized food such as instant sour porridge and instant vegetable soup is derived.
Freeze-dried food refers to food produced by vacuum freeze-drying equipment. It can be effectively prevented from decomposing or oxidizing certain components in the material due to production under low temperature and low pressure (anoxic) conditions, without destroying the structure of the structure. Original color, taste and nutrients. Due to the rapid rise of moisture, a sponge-like void is formed inside the food. After immersing in water, it can quickly recover from water and rehydrate.
Although the advantages of freeze-dried foods are many, in terms of the overall market, the market penetration rate of freeze-dried foods in China is not high. According to relevant data, US freeze-dried food accounts for 40% to 50% of the total convenience food market, and nearly half of the convenience foods are produced by freeze-drying technology. It is not difficult to find that the development potential of the domestic freeze-dried food market is huge. Many food manufacturers are targeting this “new land†and are planning to take a share in the market, which has also expanded the market for vacuum freeze-drying equipment.
A technology company in Jiangshan City, Zhejiang Province has deeply laid out the FD freeze-drying industry and invested in the construction of a freeze-dried food production line. At present, six freeze-drying production lines have been under construction in the first phase, and will be put into production in the near future. The products mainly include meal replacement foods, functional fruits and vegetables, and healthy snacks.
This year, a food company in Zhangzhou City, Fujian Province has newly developed two new products, freeze-dried bird's nest and freeze-dried noodles. In order to meet the production requirements, the company has invested in two new freeze-dried food production lines this year. The Sanshan Island Street in Laizhou City, Shandong Province held a key project to start the resumption of work. This time, the Shandong Blue Sea Fishery Project included the construction of a vacuum freeze-drying production line to “add more yards†to the production of freeze-dried food.
The expansion of the market has also brought challenges to manufacturers of vacuum freeze-drying equipment. At present, the technical performance of vacuum freeze-drying equipment in China is basically mature. However, due to the lack of uniform standards for domestic freeze-drying equipment, the comprehensive technical quality, design structure and manufacturing process are also different. There are still some shortcomings in domestic freeze-drying equipment.
The first is that the shelf temperature of some manufacturers' products is not uniform, resulting in uneven moisture content of freeze-dried products, and the qualified rate of residual moisture content of the products is affected. In order to solve this problem, some domestic manufacturers have designed the shelf structure as a surface-free solder joint. The surface treated by the special process is very flat, and it does not need to be deformed by thermal stress caused by mechanical cutting, thus solving the problem. The problem of uneven shelf temperature.
Secondly, the low level of structural design of the condenser tube assembly in the steam condenser is also one of the problems existing in domestic vacuum freeze-drying equipment. This will result in uneven frost on the surface of the coil and insufficient utilization of the condensation area, resulting in prolonged material sublimation process. Therefore, manufacturers should also consider how to optimize the structure of the condensing pipe assembly and improve production efficiency when manufacturing vacuum lyophilization equipment.
Although China's vacuum freeze-drying equipment market has continued to grow and has achieved great results, China's freeze-drying technology has a long way to go with the world*. Therefore, domestic vacuum freeze-drying equipment manufacturers should proceed from the reality, while introducing technology, independent innovation is also essential, in order to produce equipment suitable for the domestic market demand.
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