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Your Location: Home >> News >> Technical support >> Food freeze dryer: common food moisture content and weight calculation after lyophilization

Food freeze dryer: common food moisture content and weight calculation after lyophilization

Release Date: 2018/12/28 17:45:16 .
Browse: 412

With the improvement of living standards, people gradually pay attention to the quality of life; food freeze dryers can retain the original nutrients of fresh foods to a great extent, and freeze-dried foods are natural foods without added and green, so they are gradually getting people. Love. Beijing Songyuan is a professional food freeze dryer supplier that can provide a complete solution for food freeze-drying from small to production lines.

   How to calculate the freeze-drying cost: After the food is lyophilized, the moisture content of the food can be removed by 95-99%. Therefore, it is also possible to calculate how many kilograms of fresh food (fruit, vegetables, meat) can be obtained after lyophilization.

   Water content of common foods:

food

unit

Material weight (g)

Water content (g)

food

unit

Material weight (g)

Water content (g)

rice

1 bowl

100

240

Pine egg

1

60

34

Gruel

1 large bowl

50

400

lotus root starch

1large bowl

50

210

Gruel

1 large bowl

25

200

Duck egg

1

100

72

noodles

1 large bowl (2 two)

100

250

ravioli

1large bowl

100

350

steamed bread

1

50

25

milk

1 large cup

250

217

Hanamaki

1

50

25

Soy milk

1 large cup

250

230

Biscuits

1

50

20

Steamed egg

1large bowl

60

260

Oil cake

1

100

25

beef

1

100

69

Beanbag

1

50

34

pork

1

100

29

Vegetable bag

1

150

80

Lamb

1

100

59

Dumplings

1

10

20

vegetables

1

100

92

cake

1 block

50

25

Chinese cabbage

1

100

96

Cake

1 block

7

2

Winter melon

1

100

97

Oil stick

1

50

12

tofu

1

100

90

Boiled eggs

1

40

30

With fish

1

100

50

 

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