The complete vacuum freeze drying equipment is a complete project with multi-system optimization configuration. Our company has developed various forms of complete sets of equipment to meet the needs of different industries and different freeze-drying products, and can provide the overall design of freeze-drying plant, the complete layout design of vacuum freeze-drying equipment, the process design of freeze-drying plant, the system process design of freeze-drying equipment, product testing, freeze-drying process testing and other related services.
The company's products have the characteristics of high production efficiency, low operating cost, low defect rate, long-term safe and stable operation, high degree of automation, easy maintenance and so on. The equipment can be widely used in fruit and vegetable food, pet freeze-dried food, biomedical, chemical engineering and other industries.
The first step in freeze-drying is pre freezing. By pre freezing the free water in the sample, irreversible changes such as foaming, concentration, shrinkage, and solute movement will not occur during vacuum drying.
Sublimation drying is the process of dehydrating and drying frozen products by directly sublimating their ice crystals into water vapor through vacuum pumping. This stage of drying starts from the surface of the material and gradually moves inward. When all the ice crystals are removed, this stage of drying is considered complete.
After the first stage of drying is completed, there is still some moisture adsorbed on the capillary walls and polar groups of the dried material. In order to extend the product's shelf life and storage stability, this moisture must be removed, which is the purpose of analytical drying. The temperature of the dried product should be high enough to achieve the final freeze-drying purpose.
The basic principle of vacuum freeze-drying is to use the principle of ice crystal sublimation under vacuum and low temperature conditions, so that the moisture in the pre frozen material is directly removed as water vapor through solid-state sublimation without melting, and the material is dried under the condition of losing only pure water and almost no other substances, which is called vacuum freeze-drying.
The application range of vacuum freeze-drying technology is very wide. The food industry uses vacuum freeze-drying technology to manufacture freeze-dried products for long-term storage. It is also applied in the biopharmaceutical industry, medical industry, health product industry, etc.
Vacuum freeze-drying equipment is widely used in fruit and vegetable foods, prepared foods (condiments, convenience foods), freeze-dried coffee, pet foods, biological products, chemical preparations and herbal extracts.
It can well ensure the color, aroma and shape of the ingredients, and maximize the preservation of vitamins, carbohydrates, proteins, amino acids and other nutrients in the ingredients. It can achieve thorough dehydration, is easy to store, and has a shelf life of 3-5 years under sealed conditions. The food produced has good rehydration properties. Adding the right amount of water can restore an almost fresh and delicious taste in seconds to minutes.
