Laboratory Freeze Dryer

Benefits of Freeze Drying

Preserve the taste of any type of food. It will taste fresh, even up to 25 years later, just as it was when it was first harvested.Food maintains its same appearance, flavor, and nutritional content. Freeze drying does not cause it to shrink or toughen.
Freeze dryer small capacity fruit vegetables machine allows you to preserve large pieces of tasteful, high quality food. You don't have to settle for the small dice or shavings of fruit or meat that you find in store bought, freeze dried products. Prepare it and preserve it how you want it.

Better than canning and dehydrating

 

As a food preservation method, it is easier than canning and dehydrating and will last 7 to 8 times longer. Just put your leftover meals and ripening fruits, vegetables, meats, and dairy in your own freeze dryer and press start. In about 20 to 36 hours, your food is ready to be packaged for a shelf life of up to 25 years.

Preserves taste, color, and nutritional value

 

Freeze drying is remarkable because it causes no damage to the nutrition of the food being preserved. Other methods of preservation, such as canning and dehydrating, use higher temperatures that can destroy more than half (50%) of the food value. Freeze drying does not shrink or toughen the food but retains the aroma, flavor, color, shape, and nutritional content. Simply add water. Apples, cheese, avocados, meat, raspberries, peas, ice cream, and yogurt will still look and taste fresh because, in reality, they still are. Without water and oxygen to spoil the food, it is as if the food has been placed in a time capsule. It will last and last and last!

Freeze dry large pieces of food and complete meals

Freeze dryer small capacity fruit vegetables machine allows you to preserve large pieces of tasteful, high quality food, such as apricot halves, thick peach slices, large slabs of cooked steak, whole shrimp, ice cream sandwiches, and a lot more. You don't have to settle for the small dice or shavings of fruit or meat that you find in store bought, freeze dried products. Prepare it and preserve it how you want it.

Cuts down on food waste

Leftover meals, including overly ripe fruits and vegetables, that are typically wasted and thrown away may be freeze dried until you are ready to eat them. Studies have shown that the average family of four throws away 40% of the food they purchase each year, a value equal to $2,250 or more. Families can avoid much of this waste and preserve large quantities of high quality food that would normally be put in the garbage.

Your food, your needs

Prepackaged, processed meals typically include unhealthy additives, such as sodium nitrate, high fructose corn syrup, trans fats, monosodium glutamate, food dyes, and colors. When you freeze dry at home, your food is untainted. It will accommodate any dietary need, including food allergies, and vegetarian, or vegan needs. It is perfect for a non preservative or non GMO (genetically modified organisms) diet that is designed for a healthy lifestyle.

Nutrition

Freeze drying is remarkable because it causes no damage to the nutrition of the food being preserved. It typically retains 97% of the nutritional value. Other methods of preservation, such as canning and dehydrating, use higher temperatures that destroy much of the food value.

Laboratory Freeze Dryer Workflow

Precautions for Laboratory Freeze Dryer

1. Laboratory freeze dryer must use an independent power socket and have good grounding.
2. Laboratory freeze dryer must work at an ambient temperature of 5-30°c, which will help extend the life of the compressor. If the compressor is above 30°c for a long time, it will cause damage to the compressor.
3. The second start of the refrigeration system must be done after 3 minutes, which is beneficial to the life of the press.
4. If the tray and external freeze drying bottles are used at the same time, put the pallet materials first, wait half an hour later when the cooling temperature is -50°C or -80°C and the pressure is 30mTorr, and then add the external freeze drying bottles to avoid melting the hanging bottle materials.
5. Materials must be frozen solid, and the pre-freezing temperature should be below -30°C. Freeze dried samples containing non water soluble substances (such as organic soluble substances) or high concentration sugars of more than 80% and other samples that are not easy to freeze must be For pre-freezing indoors below -80℃, the pre-freezing time should not be less than 24 hours, preferably more than 48 hours.
6. When removing the plexiglass freeze drying chamber, it must be placed gently on soft objects such as rubber to avoid damage to the plexiglass and vacuum leakage.
7. The amount of materials placed is related to the ambient temperature. It is normal for the cold trap temperature to be -55°C to -40°C or -85°C to -80°C and the vacuum degree to be 5-100mTorr.
8. When air backfilling, please adjust the vacuum backfilling gas pressure to below 0.5Kg.
9. The distance between the laboratory freeze dryer and the wall is ≥30cm.
10. It is prohibited to place other heat dissipation equipment near laboratory freeze dryer which will cause the refrigeration system to be unable to dissipate heat, causing the instrument to fail to work and the compressor to be damaged.
11. After the equipment is placed stably, press the caster holder.
12. Observe the oil level and oil quality of the vacuum pump before operation.
13. Vacuum Q. block the drain pipe and close the adapter system. Otherwise, the vacuum pump will be damaged.
14. Dust the compressor and condenser fins regularly.