State-Of-The-Art Freeze-Drying Equipment

State-of-the-art Freeze-drying Equipment

The state-of-the-art freeze-drying equipment is the direct production and supply equipment of the strength factory. It has the advantages of rich experience, professional quality, strong durability and simple operation.

After more than ten years of development, Kassel Machinery has cultivated a capable technical research and development team, led by professor-level senior engineers and senior engineers. Various customization needs of state-of-the-art freeze-drying equipment. The company always pays attention to customer value, focuses on goals, works pragmatically, and constantly innovates, providing Seiko quality, efficient and fast delivery speed and perfect five-star after-sales service.

According to the FDA: “Lyophilization or freeze-drying is a process in which water is removed from a product after it is frozen and placed under a vacuum, allowing the ice to change directly from solid to vapor without passing through a liquid phase. The process consists of three separate, unique, and interdependent processes; freezing, primary drying (sublimation) and secondary drying (desorption)” (FDA Inspection Guides, 7/93, updated 2014). Freeze drying takes advantage of the scientific principle of “sublimation,” the direct transition of a solid to a gas, by removing ice (the solid) from frozen food as water vapor (a gas). Using sublimation, the food retains much of its original texture, flavor, and nutrition when rehydrated.

Freeze drying is broken down into two simple processes: freezing and vacuum drying.  Foods are first frozen to well below 0°F. The colder the freeze the more efficient the next step will be. Once frozen, foods are subjected to vacuum drying. The air and water vapor (gas) are removed from the food processing chamber using a vacuum pump. This includes removing the water vapor that was once inside of the foods. When these two steps are properly completed, the food is dry enough to allow for safe storage at room temperature.  

The two sub-processes, freezing and vacuum drying are done correctly:The freezing process must be quick and the vacuum process should leave only residual moisture.For example, chilling foods safely is defined as reaching 41°F (refrigeration temperature) in 1-4 hours or less. Pre-refrigerated or pre-frozen foods can be placed in the freeze-dryer to minimize this concern.

Drying foods safely is defined as reaching “a safe residual moisture level.” To determine this at home, most Cooperative Extension resources suggest that foods should be dried to a “crisp” or “breakable” texture, although foods with high levels of sugars, such as fruits, may be flexible, but not sticky, when correctly dried (Andress, Harrison, Reynolds, and Williams, 2014) Proper safe food handling techniques were employed in the preparation of the food prior to freeze-drying. Freeze-drying does not kill bacteria.

Parameter:

Pre-sale:

* As soon as we get your inquiry, we will always reply to your email on time and try our best to recommend you the most suitable freeze dryer. Detailed tech info will also be provided for you.

* We can do sample tests for customers.

After-sale:

* If possible, please do come to our factory and we will teach workers the whole process of freeze-drying. The most appropriate time needed for freeze-drying will be tested by us.

* We will keep in touch with you, to make sure every part of the freeze dryer works well. One-year warranty, free online service for abroad customers.

Workshop:

Exhibition:

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