The complete vacuum freeze drying equipment from Yantai TRUE Cold Chain Equipment Co., Ltd. under the True Cold-chain brand is designed as a fully integrated project with multi-system optimized configurations. As a leading vacuum freeze dryer manufacturer, we have developed various forms of complete sets of vacuum freeze drying machines to meet the diverse needs of different industries and freeze-drying products, providing comprehensive services including overall freeze-drying plant design, layout design of vacuum freeze-drying equipment, process design, system process design, product testing, and freeze-drying process testing.
As a professional vacuum freeze drying equipment supplier, our vacuum freeze dryer equipment features high production efficiency, low operating costs, minimal defect rates, long-term safe and stable operation, high automation, and easy maintenance. These vacuum freeze dryers are widely applicable across industries such as fruit and vegetable food, pet freeze-dried food, biomedical, and chemical engineering. If you are interested in our freeze drying machine for sale and want to know the freeze drying machine price, you can explore our range of vacuum freeze drying equipment, from small commercial freeze drying equipments to large commercial freeze dryers, all available at competitive prices.
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 with the vacuum freeze drying machine, 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.
In the freeze-drying field, our market share in the Chinese market is as high as 70%. Our experience in the freeze-drying field spans over 30 years. We are one of the first enterprises in China to produce freeze-drying equipment. Our past industry experience and customer base have provided us with sufficient data support. So that we can better serve customers from various industries. Our company plans to establish sales offices and after-sales service points in some markets by the end of 2025, in order to respond promptly to the requirements and after-sales needs of local customers.
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.
