Chicken Freeze Dried temperature is about minus fifteen degrees. The *** crystallization point temperature of chicken meat freeze-dried chicken is about minus fifteen degrees as observed by slicing. When using slow freezing, due to the low concentration of extracellular solution, crystallization occurs first in the extracellular, intracellular water to the extracellular ice crystals have been formed to move, so that the ice crystal volume increases and irregular shape, the distribution is not uniform. Large ice crystals are easy to cause mechanical damage to the cell tissue, the quality of the finished product is bad.

The temperature of fast freezing

When using fast freezing, the speed of ice layer advancement within the material organization is greater than the speed of water movement, ice crystal distribution is close to the distribution of liquid water in the food, and the ice crystal volume is small, which is favorable to the quality of the finished product. The use of rapid freezing pre-frozen chicken, the first shelf refrigeration to minus 15 ℃ after feeding, continue to refrigerate about 1.5 hours.

This time on the shelf temperature of minus 31.5 degrees, under the shelf temperature of minus 34.6 degrees, material temperature of minus 20.7 degrees, can be considered to reach the chicken **** crystal point temperature below. Close the drying room inlet valve, only to the water catcher refrigeration, and at the same time began to dry the room pumping, the shelves electrically heated, sublimation process began.