Small Sized Vacuum Food Freeze Dryer
Small Sized Vacuum Food Freeze Dryer
As people’s living standard increases, people are having a higher expectation over food. People all know the disadvantages of food addictives, that is the reason why more and more people are choosing freeze dried food.
There are three related instructions should be noticed while using the freeze dryer.
1. Crystallization
While small sized freeze dryer is pre-freezing, lots of moisture in the container would frost on the separator. When putting the product into container, the frost would drop into the crystallization center of the product, causing the product crystallize. The solution of this problem is plugging or capping the product in advance, or turn on the box for pre-freezing after the product is put into the container. Automatic stopping after lyophilization is expected, so as half-stopping during the freeze drying process is not expected to happen. By this way, crystallization problem could be solved.
2. Bottom of bottle may broke
The bottom of glass bottle sometimes may broke during the stage of pre-freezing. It is due to the liquid vapors under vacuum condition is not frozen enough. While exothermic is in process, temperature of the product drops sharply, reaching the temperature of the eutectic point, whereas the shelf layer in contact with the bottle bottom does not have evaporative freezing characteristics mentioned above, so the bottle cannot withstand such a high temperature in a short time. In order to prevent this situation, in the pre-freezing stage, liquid should be frozen properly.
3. Spray bottle phenomenon
Spray bottle phenomenon is one of the important factors that influences the appearance quality of lyophilized preparations. The reasons for spraying bottle are mainly in three aspects: the bubble in the liquid, the pre-freezing and the drying rate.
While products in the process of packaging, filling machine solution into bottles respectively, due to the relatively fast speed of liquid, a certain amount of bubbles are formed in the liquid inside the bottle. By this time, the bottle of liquid should be settled in a certain time for bubble to fully escape, otherwise the bubbles would be frozen inside the products.
When sublimating under a vacuum decompression condition, parts of gas adhesion in the bottle wall part will gas is evoluting. In the freezing process, the pre-freezing temperature is not low enough or did not hold enough time to make the solution fully solidified.
When the temperature of the solution reaches the eutectic point during vacuum sublimation, the solution and water will crystallize and precipitate at the same time, the liquid will boil, resulting in spray bottle.
Therefore, the pre-freezing temperature should be strictly controlled. As long as the pre-freezing temperature is 15 degrees lower than the eutectic point temperature for 2~5 hours, the freezing could be guaranteed.
Once the temperature rises too fast, the temperature difference between the upper part and lower part of the product will be too large. Therefore spray bottles are formed. Causing the upper part of the product uneven, loose, spongy ideal appearance, whereas the lower part shows irregular holes, this can even cause the product scrapped. To conclude, the heating rate in the sublimation drying stage should be strictly controlled, which should be uniform and not too fast.
parameters:
Model | KFD-25 | KFD-30 | KFD-40 |
Capacity (Kg/Batch) | 250 | 300 | 400 |
Shelf Area (㎡) | 25 | 400 | 40 |
Shelf Size (Mm) | 2200*600 | 3300*600 | 3300*600 |
Shelf Quantity (Layer) | 10+1 | 8+1 | 10+1 |
Shelf Quantity (Piece) | 22 | 18 | 18 |
Space Between（Mm） | 95 | 95 | 95 |
Shelf Temperature (℃) | room to 120 | room to 120 | room to 120 |
Water Catcher Temper (℃) | -65±5 | -65±5 | -65±5 |
Max Catch Water（Kg） | 380 | 450 | 600 |
Ultimate Vacuum （Pa） | 5 | 5 | 5 |
Electricity（Kw） | 72 | 101 | 116 |
Weight（Kg） | 9000 | 10000 | 11000 |
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