Freeze Dryer Lyophilizer In Food Processing

Vacuum Freeze Dryer New Design Lyophilizer in Food Processing

System analysis

Control system：

The control system consists of touch screen, PLC (programmable controller), temperature sensor, vacuum sensor, pressure relay and other equipment.

Refrigeration system

The refrigeration system consists of a refrigeration compressor and its auxiliary facilities to provide a cold source for the drying box and vacuum condenser (cold trap, water trap).

Circulation system

Freeze drying is essentially a process technology that relies on temperature difference to cause heat transfer. The product is first frozen on the slab layer. After the freeze-drying process starts, the water vapor sublimates from the frozen product and re-condenses into ice on the condenser capture surface. In order to obtain stable sublimation and condensation, the plate layer provides heat to the product and is removed from the capture surface of the condenser. The capture surface of the condenser must be kept at a lower temperature than the product. The cooling temperature and heating of the plate layer depend on the working cycle And process requirements.

Vacuum system

The vacuum system consists of freeze-drying box, condenser, vacuum valve, vacuum pump, vacuum pipeline, vacuum measurement and other parts.

Vacuum Freeze Dryer Parameters

Advantages of Freeze Dried Products

1. Complete retention of nutrition

2. The shape is the same

3. The color is basically the same

4. It is easy to carry and the product after lyophilization is light in weight.

Suitable for long-term preservation.

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