公司介绍
山东立威集团是专业从事加热、干燥、灭菌、真空低温脱水设备制造的科技创新型企业，公司以世界前沿研发为导向。多次荣获山东省“专精特新”荣誉。属“”。公司成立于2014年9月，注册资本2000万元，2020年企业销售收入突破2个亿。目前，拥有自主技术63项，员工200余名，其中专业研发人员60余名。
我公司建立健全了严苛的质量标准检验体系通过了iso9001质量管理体系认证、欧盟CE质量体系认证、知识产权管理体系认证等。2019年度被区纳入“规模以上工业企业上规入库”企业。
真空低温脱水设备介绍
食品的真空低温脱水，由于真空的存在（≤-0.099Mpa），使得脱水占相当重要的地位，因此在意义上与常温油炸有所不同。真空低温脱水是在70年代初兴起的，由于所得产品比一般传统油炸工艺具有更好的品质，90年代以后，该技术的发展更快，应用范围更广。这种食品较好地保留了其原料的原有风味和营养成分，味道可口，品种广泛，产品附加值高，因此具有广阔的开发前景。
真空低温脱水的基本原理是利用在减压的条件下，食品中水分汽化温度降低，能在短时间内迅速脱水，实现在低温条件下对食品的脱水。热油脂作为食品脱水的供热介质，还能起到改善食品风味的重要作用。其中，果蔬脆片产品被称为“二十一世纪食品”。因此，真空低温脱水工艺归结起来有下列几个特点：1、温度低，营养成分损失小；2、水分蒸发快，干燥时间短；3、对食品有膨化效果；4、油脂的劣化速度慢，油耗少。
真空低温脱水设备真空泵机组是果蔬脆片加工的核心设备，具有操作维护简便，可靠性及加工效率高，节能等显著特点，加工出的产品，可达到较高品质要求。
Company profile
Shandong Liwei group is a scientific and technological innovative enterprise specializing in the manufacture of heating, drying, sterilization and vacuum low-temperature dehydration equipment. The company is oriented by the world's leading research and development. He has won the honor of "specialization and innovation" in Shandong Province for many times. It is a "national high-tech enterprise". The company was established in September 2014 with a registered capital of 20 million yuan, and its sales revenue will exceed 200 million yuan in 2020. At present, it has 63 independent patented technologies and more than 200 employees, including more than 60 professional R & D personnel.
Our company has established and improved the strict quality standard inspection system, passed the ISO9001 quality management system certification, EU CE quality system certification, intellectual property management system certification, etc. In 2019, it will be included in the "Industrial Enterprises above Designated Size" by the District Bureau of statistics.
Introduction of vacuum low temperature dehydration equipment
Due to the existence of vacuum (≤ - 0.099mpa), dehydration plays an important role in low-temperature vacuum dehydration of food, so it is different from room temperature frying in meaning. Vacuum low-temperature dehydration was developed in the early 1970s, because the product has better quality than the traditional frying process, after the 1990s, the development of the technology is faster and the application scope is wider. This kind of food retains the original flavor and nutritional components of its raw materials. It has a wide range of varieties and high added value, so it has a broad development prospect.
The basic principle of vacuum low-temperature dehydration is that under the condition of decompression, the vaporization temperature of water in food is reduced, which can quickly dehydrate in a short time, and realize the dehydration of food under low-temperature conditions. As the heating medium of food dehydration, hot oil can also play an important role in improving food flavor. Among them, fruit and vegetable chips are known as "21st century food". Therefore, the vacuum low-temperature dehydration process has the following characteristics: 1. Low temperature, less loss of nutrients; 2. Fast evaporation of water, short drying time; 3. Expansion effect on food; 4. Slow deterioration of oil, less oil consumption.
The vacuum pump unit of vacuum low temperature dehydration equipment is the core equipment of fruit and vegetable chips processing. It has the remarkable characteristics of simple operation and maintenance, high reliability and processing efficiency, energy saving and so on. The processed products can meet the higher quality requirements.
