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

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