Freeze Dryer for Fruit and Vegetable Lyophilization

Vacuum freeze drying is an advanced method of material dehydration. It involves freezing moist materials at low temperatures so that the water inside them directly sublimates under vacuum conditions. The sublimated water vapor is then collected through condensation, facilitating the dehydration and drying of materials.

Following vacuum freeze-drying treatment, the physical, chemical, and biological state of the material remains essentially unchanged. There may be a slight loss of volatile components and nutrients that are susceptible to denaturation under warm conditions. After freeze-drying, the material takes on a porous structure, and its volume remains almost the same as before drying. Consequently, the processed material can quickly recover when rehydrated due to its large contact area and can be stored in sealed containers for an extended period.

The vacuum freeze dryer finds wide applications in the research and production of various heat-sensitive biological products, including vaccines, pharmaceuticals, medicines, vegetables, fruits, meat, seafood, milk, coffee, snake medicine, turtle capsules, and more. With the ongoing development of the biological, pharmaceutical, food, and healthcare industries, the vacuum freeze dryer has become an essential piece of equipment for research institutes and companies in these sectors.

1.Its operation can be controlled manually, through an automatic program, or via a computer. Equipping it with an anti-interference device will enhance its reliability.

2.Metal parts, such as the shell, plate, steam condenser, vacuum pipeline, and hydraulic device, are all made of stainless steel.

Indirect freezing heating is adopted, and a high-efficiency heat exchanger is installed on the shelf to reduce the temperature difference between plates.

3.The refrigeration system adopts a fully enclosed compressor imported from America. Key components, such as the medium refrigerator, solenoid valve, expansion valve, and oil separator, are also purchased from world-famous companies.

4.Vacuum, temperature, product resistance, water cut-off, power cut-off, and over-temperature automatic alarms and protections are all displayed by numerical control instruments.

5.The visual horizontal water collector is absolutely prohibited from misoperation. Its collection capacity is 1.5 times that of similar collectors.

6.The air valve can be automatically closed or opened. It is also equipped with water and power failure protection devices.

The control system can record all freeze-drying curves.

7.All-around services, including satisfactory after-sales service, installation and debugging, as well as maintenance and technical training, are guaranteed.

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FAQ

 

1.How long does freeze-dried fruits and vegetables last?

 

After vacuum freeze-drying, more than 95% of the water in fruits and vegetables will be removed. With vacuum packaging, fruits and vegetables can be preserved for at least 5 years.

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