Freeze-Dried Rice Case Study
This freeze-dried rice case study shows how an Indian food processor used an SDG350 10㎡ freeze dryer to process approximately 125 kg of cooked fried rice per batch and complete drying in 6 hours.
Quick Facts
This cooked rice project used real production data instead of general marketing claims. The data helps prepared food manufacturers evaluate batch capacity, drying time, vacuum range, cold trap capacity, final moisture, and energy cost.
| Location | India |
|---|---|
| Year | 2019 |
| Product | Freeze-dried rice |
| Product Type | Cooked fried rice |
| Equipment | SDG350 freeze dryer |
| Drying Area | 10㎡ |
| Loading Density | 12.5 kg/㎡ |
| Batch Loading | Approx. 125 kg/batch |
| Time to Dry | 6 hours |
| Final Moisture Content | 1.28% |
| Vacuum Range | 26–89 Pa |
| Condenser Capacity | 2 kg water/㎡/hour |
| Total Condenser Capacity | Approx. 20 kg water/hour |
| Energy Consumption | 1.67 kWh/kg fresh material |
| Estimated Batch Electricity Use | Approx. 208.75 kWh |
Commercial Freeze-Dried Rice Production
In 2019, a food processing customer in India used an SDG350 10㎡ commercial freeze dryer to produce freeze-dried rice for prepared food production.
The product was cooked fried rice, not raw rice. It contained cooked starch, oil, seasoning, and mixed ingredients. Therefore, the process required stable vacuum control, proper heat input, and reliable moisture removal.
For this project, cooked fried rice was loaded at 12.5 kg per square meter. With a total drying area of 10㎡, the batch loading capacity reached approximately 125 kg per batch.
This calculation helps buyers understand real production capacity. Drying area alone is not enough; loading density and drying time must be evaluated together.
The Challenge: Drying Cooked Fried Rice Efficiently
Cooked fried rice is a prepared food product. It dries differently from fruit slices because the rice contains cooked starch, oil, seasoning, and mixed ingredients.
Cooked Starch Structure
Cooked rice needs controlled drying to avoid uneven moisture and poor rehydration texture.
Mixed Ingredients
Fried rice may include oil, seasoning, vegetables, or protein, so each part may dry differently.
Low Final Moisture
The final moisture content reached 1.28%, supporting storage stability and packaging.
Vacuum Stability
The drying process operated within a 26–89 Pa vacuum range.
Cold Trap Capacity
The condenser capacity was designed at 2 kg water/㎡/hour.
Energy Control
The energy consumption was approximately 1.67 kWh per kg of fresh cooked material.
SDG350 10㎡ Freeze Dryer
The SDG350 freeze dryer was selected to support compact commercial production for cooked rice products, instant meals, and prepared food ingredients.
- 10㎡ drying area for small commercial prepared food production
- 12.5 kg/㎡ cooked fried rice loading density
- 26–89 Pa vacuum range during drying
- 2 kg water/㎡/hour condenser capture capacity
- 6-hour drying cycle with 1.28% final moisture
- 1.67 kWh/kg fresh material energy consumption
Real Drying Data for Freeze-Dried Rice
This section gives buyers practical reference data. It shows how loading density, vacuum control, cold trap capacity, final moisture, and energy use affect actual production performance.
In this project, the SDG350 processed about 125 kg of cooked fried rice per batch. The drying cycle was completed in 6 hours, and the final moisture content reached 1.28%.
| Product | Cooked fried rice |
|---|---|
| Fresh Material Loading | 12.5 kg/㎡ |
| Total Batch Load | Approx. 125 kg/batch |
| Vacuum Range | 26–89 Pa |
| Condenser Capacity | 2 kg water/㎡/hour |
| Total Condenser Capacity | Approx. 20 kg water/hour |
| Final Moisture | 1.28% |
| Energy Consumption | 1.67 kWh/kg fresh material |
| Drying Time | 6 hours |
Production Result: 6-Hour Drying Cycle
The SDG350 10㎡ freeze dryer completed the cooked fried rice drying process in approximately 6 hours. The final moisture content reached 1.28%.
Why These Data Points Matter
For prepared food manufacturers, real production data is more useful than general machine descriptions. These parameters help estimate output, freeze dryer cost, and equipment suitability.
1. Loading Density
The customer loaded cooked fried rice at 12.5 kg/㎡. For a 10㎡ freeze dryer, this means approximately 125 kg per batch. This gives buyers a clearer way to estimate production capacity.
2. Cold Trap Capacity
The condenser capacity was 2 kg water/㎡/hour. Based on a 10㎡ drying area, the maximum condenser capture capacity reached approximately 20 kg water/hour during high-load drying stages.
3. Energy Consumption
The energy consumption was approximately 1.67 kWh per kg of fresh material. Based on 125 kg per batch, the estimated electricity use was about 208.75 kWh per batch.
What Prepared Food Manufacturers Can Learn from This Case
This India freeze-dried rice project shows that prepared food freeze-drying equipment should be evaluated by real drying performance, not only by machine size or price.
Product Type Matters
Cooked fried rice contains starch, oil, seasoning, and mixed ingredients. It should be tested as a real recipe, not treated like raw rice.
Ask for Real Drying Data
Batch load, drying time, final moisture, vacuum range, condenser capacity, and energy use provide more value than general supplier claims.
Check Energy Consumption
Energy use affects the real production cost. In this case, the energy consumption was 1.67 kWh per kg of fresh cooked rice.
Match Machine Size to Production Stage
A 10㎡ freeze dryer can be a practical choice for small commercial prepared food production before scaling to larger systems.
Continue Reading
These internal links guide visitors from the case study to product selection, cost analysis, larger equipment comparison, and manufacturer evaluation.
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