Camel Milk Powder Freeze Dryer
Input capacity: from 10kg to 3000kg
Freeze drying time: 16h~22h
Pre-freezing temperature: -40 ℃
Freeze drying temperature:5~50 ℃
Material:SUS304
Products Video
Products Description
The working principle of vacuum freeze-drying technology is to remove water of food materials by freezing it and then sublimating it under low temperature and low pressure conditions. Freeze drying is a newly developed drying technology. Since freeze drying technology is carried out under low temperature and low oxygen conditions, the shape and original structure of the food mostly remain unchanged, and the freeze dried food always has good appearance and quality. At present, freeze-drying technology has been widely used in various fields, especially for producing high-quality dehydrated food.
The kassel Camel Milk Freeze Dryer is used for the production of camel milk, camel milk tablets,goat milk and other dairy products.Freeze-drying technology can preserve more than 95% of the nutrients and active ingredients in camel milk, such as proteins, vitamins and minerals.Compared to fresh camel milk, freeze-dried camel milk powder and milk flakes have lower transportation costs and a longer shelf life, and their nutrients are well preserved.
The fresh camel's milk was pre-frozen, and the freezing temperature was controlled at -35~-40°C. Then the frozen camel's milk was dried in a bin with a pressure of 10-20 Pa. After drying for 16~22 hours, the freeze-dried camel's milk was then ground into powder using a low-temperature sieving machine. The freeze-dried camel milk was then packaged using vacuum packaging equipment.
Kassel offers its customers a complete service (turnkey) for freeze-drying equipment production line projects in the food, biological and pharmaceutical engineering fields.
Products Specification
Specifications of KFD series
| Model | kFD-1 | kFD-2 | KFD-5 | KFD-10 | kFD-20 | KFD-30 | kFD-50 | kFD-100 | kFD-150 | kFD-200 |
| type | Conductive type | Radiant type | ||||||||
| Max ice capture(Kg/Batch) | 15KG | 30KG | 75KG | 150KG | 300KG | 450KG | 750KG | 1125KG | 1500KG | 2000KG |
| condenser temperature (℃) | -70℃ | -50℃ | ||||||||
| Shelf temperature( ℃) | -30~-60℃ | <100 ℃ | ||||||||
| Pre-freezing | In original place | IQF-Individual quick freezing Chamber | ||||||||
| Shelf Area | 1㎡ | 2㎡ | 5㎡ | 10㎡ | 20㎡ | 30㎡ | 50㎡ | 100㎡ | 150㎡ | 200㎡ |
| Heating &cooling medium | Silicon oil | Water | ||||||||
| Refrigerant | R404 A Or R507A | |||||||||
| cooling method | Air cooled, water cooled | Air cooled,water cooled,Evaporative cooling | ||||||||
| Final Vacuum(Pa) | 5Pa | |||||||||
| Defrosting Method | Hot water/stream | |||||||||
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FAQ
1.How can we preserve camel milk for a long time?
Freeze-drying technology can effectively extend the shelf life of camel milk, after freeze-drying camel milk powder can be kept for 3-5 years.
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