Vacuum freeze-sublimation drying technology is a new dehydration technology for color protection, preservation and quality preservation of foods and medicines. Referring to freeze -drying technology, it is the most advanced dehydration and drying technology for agricultural products. Freeze-dried agricultural products are agricultural products made by rapidly freezing fresh raw materials such as vegetables, meat, aquatic products, Chinese herbal medicines, etc., and then feeding them into a vacuum vessel for sublimation and dehydration.
　　
Since the lyophilization process is carried out under low temperature vacuum conditions, lyophilized dehydrated agricultural products have superior advantages over other drying methods:
　　
1 can maximize the color, aroma, taste and nutrients of the original fresh produce;
　　
2 can maintain the appearance of fresh produce;
　　
3 Rehydration is excellent, and it recovers to a state close to fresh produce in a very short time;
　　
4 is a natural sanitary agricultural product without any added;
　　
5 good preservation, can be stored at room temperature for more than 3-5 years, no need to refrigerate;
　　
6 The finished product is light in weight, easy to transport and sell, and greatly reduces operating expenses.
　　
The shortcomings are large capital investment, high energy consumption and high power consumption. Especially in China, China is in a period of vigorous development. All parties face urgent energy demand and competition is more intense. Although the cost of freeze-dried agricultural products is higher, the sales price is better, which can make up for the high-cost investment and win high profits. Therefore, in recent years, the application of freeze-drying technology in the preservation of agricultural products has been extremely fast, attracting foreign investors to order from China. At the same time, industry experts speculate that with the rapid development of China's economy, domestic consumption also contains huge frozen. Potential market for dry agricultural products. Almost all agricultural products, such as meat, eggs, fish, fruits and vegetables and the like can be made dehydrated food, spices, instant food, pharmaceutical and biological products can be made using art cold dry lyophilized dehydrated products.
　　
Due to the cold dry freeze-dried food has to maintain the original color, smell, taste and nutritional value, rehydration excellent features, use it for all kinds of convenience foods and instant soup products, market prices are high, can significantly improve the grade . In most developed countries in the store, you can find plenty of cold dry freeze-dried dehydrated vegetables. Cold dry freeze-dried products are not only used in the food industry, also widely used in industrial soup, fast food and utilities for army food supply and other fast food, retail trade also accounts for a considerable proportion.
　　
Irradiation and sterilization of agricultural products is a physical cold sterilization method, which is a sterilization technology without any additives, hygiene and safety. After decades of research, WHO has incorporated food irradiation into formal food processing methods and developed corresponding standards. At present, 38 countries in the world have formally approved 224 kinds of irradiated food standards. At present, nearly 100 kinds of irradiated foods have passed the appraisal in China. By 1998, the state has promulgated and approved the hygiene standards for six types of irradiated foods. More than 50 commercial-scale irradiation devices have been established in 28 provinces, municipalities and autonomous regions, and food irradiation in China has entered the stage of commercial application. Compared with the traditional heating and freezing preservation methods, the energy consumption of food radiation is about 5% of heat sterilization, which can save 70%~90% energy consumption. At the same time, no pollution and no residue after treatment; ionizing radiation penetration Strong, the food can be sterilized after final packaging, effectively preventing re-contamination. It can kill pathogenic bacteria in food without destroying the packaging of goods and the appearance of food, and protecting the original traits of food. And parasites. It can also sterilize the food in the frozen state, which is unmatched by other methods; the food irradiation is carried out at normal temperature, and does not cause the internal temperature to rise, so that the original color, fragrance and taste of the food can be well maintained. It has become an irreplaceable sterilization method for certain foods. Compared with microwave sterilization, ultra-high pressure sterilization, electrostatic sterilization, high-voltage electric field sterilization and other sterilization technologies, the food irradiation processing process is simple, easy to operate, can achieve a high degree of automated continuous operation, high work efficiency, and microwave sterilization and other sterilization Technology or industrial scale research is not sufficient, or due to equipment design and manufacturing difficulties, is currently in the experimental research stage, industrial applications still take time.
　　
This prior art to produce vacuum freeze-drying the cold to give a lyophilized produce, followed by packaging, the packaging has then lyophilized to produce appropriate irradiation dose irradiation sterilization. The technology is the first to combine freeze-drying and radiation sterilization technology. These two technologies complement each other and process agricultural products without heating, which can maintain the color, smell and taste of agricultural products to the maximum extent. Main nutrients such as protein, fat and Vitamins; maintain the appearance of fresh agricultural products; effectively kill microorganisms and parasites in agricultural products, improve storage performance, greatly extend shelf life and storage period of products; simple processing and operation Convenient, it can achieve a high degree of automated continuous operation; the finished product is light in weight and easy to transport and sell.
　　
The project developed the freeze-drying process and new products of Wuchang fish, lotus seed, horseshoe and water chestnut , and the famous products of Hubei Province , and the frozen products of sweet-scented osmanthus, canola, bitter gourd, bamboo shoots, chestnut, banana, apple, strawberry, etc. Dry products; demonstration and promotion results are more significant, a company has applied the process technology developed by the project for industrial production and application and achieved good economic benefits, and signed a cooperation agreement with the two companies to develop freeze-dried agricultural products. Successfully passed the acceptance of the expert group organized by the Ministry of Agriculture.
　　
Since the lyophilization process is carried out under low temperature vacuum conditions, lyophilized dehydrated agricultural products have superior advantages over other drying methods:
　　
1 can maximize the color, aroma, taste and nutrients of the original fresh produce;
　　
2 can maintain the appearance of fresh produce;
　　
3 Rehydration is excellent, and it recovers to a state close to fresh produce in a very short time;
　　
4 is a natural sanitary agricultural product without any added;
　　
5 good preservation, can be stored at room temperature for more than 3-5 years, no need to refrigerate;
　　
6 The finished product is light in weight, easy to transport and sell, and greatly reduces operating expenses.
　　
The shortcomings are large capital investment, high energy consumption and high power consumption. Especially in China, China is in a period of vigorous development. All parties face urgent energy demand and competition is more intense. Although the cost of freeze-dried agricultural products is higher, the sales price is better, which can make up for the high-cost investment and win high profits. Therefore, in recent years, the application of freeze-drying technology in the preservation of agricultural products has been extremely fast, attracting foreign investors to order from China. At the same time, industry experts speculate that with the rapid development of China's economy, domestic consumption also contains huge frozen. Potential market for dry agricultural products. Almost all agricultural products, such as meat, eggs, fish, fruits and vegetables and the like can be made dehydrated food, spices, instant food, pharmaceutical and biological products can be made using art cold dry lyophilized dehydrated products.
　　
Due to the cold dry freeze-dried food has to maintain the original color, smell, taste and nutritional value, rehydration excellent features, use it for all kinds of convenience foods and instant soup products, market prices are high, can significantly improve the grade . In most developed countries in the store, you can find plenty of cold dry freeze-dried dehydrated vegetables. Cold dry freeze-dried products are not only used in the food industry, also widely used in industrial soup, fast food and utilities for army food supply and other fast food, retail trade also accounts for a considerable proportion.
　　
Irradiation and sterilization of agricultural products is a physical cold sterilization method, which is a sterilization technology without any additives, hygiene and safety. After decades of research, WHO has incorporated food irradiation into formal food processing methods and developed corresponding standards. At present, 38 countries in the world have formally approved 224 kinds of irradiated food standards. At present, nearly 100 kinds of irradiated foods have passed the appraisal in China. By 1998, the state has promulgated and approved the hygiene standards for six types of irradiated foods. More than 50 commercial-scale irradiation devices have been established in 28 provinces, municipalities and autonomous regions, and food irradiation in China has entered the stage of commercial application. Compared with the traditional heating and freezing preservation methods, the energy consumption of food radiation is about 5% of heat sterilization, which can save 70%~90% energy consumption. At the same time, no pollution and no residue after treatment; ionizing radiation penetration Strong, the food can be sterilized after final packaging, effectively preventing re-contamination. It can kill pathogenic bacteria in food without destroying the packaging of goods and the appearance of food, and protecting the original traits of food. And parasites. It can also sterilize the food in the frozen state, which is unmatched by other methods; the food irradiation is carried out at normal temperature, and does not cause the internal temperature to rise, so that the original color, fragrance and taste of the food can be well maintained. It has become an irreplaceable sterilization method for certain foods. Compared with microwave sterilization, ultra-high pressure sterilization, electrostatic sterilization, high-voltage electric field sterilization and other sterilization technologies, the food irradiation processing process is simple, easy to operate, can achieve a high degree of automated continuous operation, high work efficiency, and microwave sterilization and other sterilization Technology or industrial scale research is not sufficient, or due to equipment design and manufacturing difficulties, is currently in the experimental research stage, industrial applications still take time.
　　
This prior art to produce vacuum freeze-drying the cold to give a lyophilized produce, followed by packaging, the packaging has then lyophilized to produce appropriate irradiation dose irradiation sterilization. The technology is the first to combine freeze-drying and radiation sterilization technology. These two technologies complement each other and process agricultural products without heating, which can maintain the color, smell and taste of agricultural products to the maximum extent. Main nutrients such as protein, fat and Vitamins; maintain the appearance of fresh agricultural products; effectively kill microorganisms and parasites in agricultural products, improve storage performance, greatly extend shelf life and storage period of products; simple processing and operation Convenient, it can achieve a high degree of automated continuous operation; the finished product is light in weight and easy to transport and sell.
　　
The project developed the freeze-drying process and new products of Wuchang fish, lotus seed, horseshoe and water chestnut , and the famous products of Hubei Province , and the frozen products of sweet-scented osmanthus, canola, bitter gourd, bamboo shoots, chestnut, banana, apple, strawberry, etc. Dry products; demonstration and promotion results are more significant, a company has applied the process technology developed by the project for industrial production and application and achieved good economic benefits, and signed a cooperation agreement with the two companies to develop freeze-dried agricultural products. Successfully passed the acceptance of the expert group organized by the Ministry of Agriculture.
Vitamins
Vitamins are a type of trace organic substances that humans and animals must obtain from food in order to maintain normal physiological functions. They play an important role in human growth, metabolism and development. Vitamins do not participate in the formation of human cells in the body, nor do they provide energy for the human body. Vitamins are a class of organic compounds necessary for maintaining good health.
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