Freeze dryers, machines that facilitate the freeze drying process, play a crucial role in modern food industries. This role is largely due to the superior quality characteristics that freeze-dried foods provide and the operational and logistical advantages associated with the use of freeze-drying equipment. In this article, we will explore three key areas where these machines are making a significant contribution in the food sector.
This equipment, by removing water from foods through a freeze-drying and vacuum drying process, allows for long-term preservation of nutrients and flavor in foods. Compared to traditional preservation methods, this process causes less deterioration in the structure of the food, thus better preserving its original characteristics. For example, freeze-dried fruits and vegetables retain more vitamins and minerals than traditionally dehydrated ones. In addition, because the process avoids the need to heat the food, the original flavor is preserved, providing a high quality end product.
Freeze-drying is a three-step procedure.
The first is freezing, in which the sample is frozen at low temperatures until solidification is reached. This step is crucial for future reconstitution of the product.
The second stage is primary sublimation or initial dehydration. Here, the pressure is reduced and conductive heat is added so that the frozen water in the sample sublimes directly from solid to gas, without passing through the liquid state. Water vapor is collected and removed from the system to avoid its reabsorption by the product.
Finally, the third stage is the secondary desorption stage in which residual moisture is removed. This additional step ensures proper dehydration and prevents degradation after reconstitution.
Any industrial facility that values long-term preservation of its products should consider freeze-drying. Freeze dryers are devices that sequester cumulative damage agents such as oxidation and maintain the freshness of valuable components.
Freeze-drying continues to be a safe bet in industrial laboratories in view of the challenges present in product preservation. By following the recommendations provided here, this technique will catalyze harvest efficiency and quality, ensuring return on investment and providing long-term sustainable solutions.
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| Model | YR05186 |
| Freeze drying area | 0.12㎡ |
| Condenser capacity | 3-4 L /24h |
| Condenser temperature | -55℃ (-80 ℃ optional) |
| Vacuum degree | < 10 Pa |
| Material tray | Ф200mm , 4 layers |
| Bulk capacity | 1.2L, 10mm thickness |
| Vial capacity Φ12mm | 920 pcs |
| Vial capacity Φ16mm | 480 pcs |
| Vial capacity Φ22mm | 260 pcs |
| Manifold | with 8 ports |
| Flask | 1000ml,500ml ,250ml ,100ml |
| Cooling | Air，draughty , ambient temperature≤25℃ |
| Voltage | 220V ,50 Hz; 110V, 50Hz; 110V, 60Hz |
| Power | 700W |
| Dimension | 460×625×(370+465) mm |
| Host weight | 41 kg |
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