Lyophilized lemon slices are commonly seen in our daily lives and are generally used for soaking in water. Lemon slices are mostly processed using a freeze-drying machine.
1. Ozone sterilization
Ozone sterilization utilizes the strong oxidizing effect of ozone to cause chemical reactions among various components in microbial cells, causing irreversible changes and resulting in their death. Ozone sterilization does not require heating, is convenient to use, has a low price, and the degradation product is oxygen, without residue, secondary pollution, and side effects.
Wash fresh lemon fruits and place them in ozone sterilized water at 10 ℃ -20 ℃ for half an hour.
2. Slicing
To improve drying efficiency, reduce drying energy consumption, and meet the taste preferences of most consumers, the thickness of lemon slices is controlled at 4mm.
3. Dishing
Place the sliced lemon slices evenly on a tray with a density of 10kg/m2 and quickly send them into the freeze-drying bin.
4. Vacuum freeze-drying
The optimal pre freezing time is 8 hours. After the material center temperature reaches -40 ℃, maintain it for 30 minutes. Start the vacuum unit to vacuum, and when the vacuum degree drops to 100Pa, start heating and sublimation drying.
5. Product outbound, sorting, temporary storage, packaging
After the product is taken out of the cabin, it is sampled and sealed for inspection. Sorting is carried out in a clean room with a relative humidity of ≤ 30% and a temperature of ≤ 25 ℃, removing debris, discolored pieces, and impurities. It is quickly transferred to a sterile bag for sealing, ensuring that the moisture content of the lemon slices is less than 6%.
