Shandong Liwei group is a scientific and technological innovative enterprise specializing in the manufacture of heating, drying, sterilization and vacuum low-temperature dehydration equipment. The company is oriented by the world's leading research and development. He has won the honor of "specialization and innovation" in Shandong Province for many times. It is a "national high-tech enterprise". The company was established in September 2014 with a registered capital of 20 million yuan, and its sales revenue will exceed 200 million yuan in 2020. At present, it has 63 independent patented technologies and more than 200 employees, including more than 60 professional R & D personnel.
Our company has established and improved the strict quality standard inspection system, passed the ISO9001 quality management system certification, EU CE quality system certification, intellectual property management system certification, etc. In 2019, it will be included in the "Industrial Enterprises above Designated Size" by the District Bureau of statistics.
Introduction of vacuum low temperature dehydration equipment
Due to the existence of vacuum (≤ - 0.099mpa), dehydration plays an important role in low-temperature vacuum dehydration of food, so it is different from room temperature frying in meaning. Vacuum low-temperature dehydration was developed in the early 1970s, because the product has better quality than the traditional frying process, after the 1990s, the development of the technology is faster and the application scope is wider. This kind of food retains the original flavor and nutritional components of its raw materials. It has a wide range of varieties and high added value, so it has a broad development prospect.
The basic principle of vacuum low-temperature dehydration is that under the condition of decompression, the vaporization temperature of water in food is reduced, which can quickly dehydrate in a short time, and realize the dehydration of food under low-temperature conditions. As the heating medium of food dehydration, hot oil can also play an important role in improving food flavor. Among them, fruit and vegetable chips are known as "21st century food". Therefore, the vacuum low-temperature dehydration process has the following characteristics: 1. Low temperature, less loss of nutrients; 2. Fast evaporation of water, short drying time; 3. Expansion effect on food; 4. Slow deterioration of oil, less oil consumption.
The vacuum pump unit of vacuum low temperature dehydration equipment is the core equipment of fruit and vegetable chips processing. It has the remarkable characteristics of simple operation and maintenance, high reliability and processing efficiency, energy saving and so on. The processed products can meet the higher quality requirements.