Industrial Food Freeze Dryer

Before the freezing process begins, crucial steps must be adhered to: This preliminary stage holds immense significance as it enables swift and uniform chilling of the food product to a temperature beneath its eutectic point. This serves dual vital functions: firstly, it locks in the moisture and structural integrity of the material, thwarting the formation of oversized ice crystals and subsequent cellular damage; secondly, it ensures a seamless transition of moisture during the upcoming sublimation phase. By meticulously managing the freezing rate and temperature, finely textured and evenly dispersed ice crystals are produced, thereby establishing a robust foundation for subsequent sublimation drying.

The Sublimation Drying Phase commences in a highly evacuated chamber through a meticulously controlled heating mechanism. This setup facilitates the ice crystals to bypass the liquid phase and transition directly from solid to gaseous state, a phenomenon termed sublimation. This process not only efficiently extracts a substantial portion of the material's water content but also circumvents the potential for high-temperature degradation associated with conventional drying techniques. Consequently, the original color, taste, and nutritional profile of the food are preserved. The sublimation drying phase demands rigorous regulation of heating temperatures and vacuum levels to guarantee the smooth progression of the sublimation process and efficient moisture extraction.

Following sublimation drying, the Resolution Drying Stage takes place. This stage is intended to eliminate any residual water present in the material, inclusive of bound or adsorbed water. It involves additional heating and vacuum processing to attain the desired drying outcome. Precise control over temperature and vacuum conditions is indispensable during this stage to ensure the quality and uniformity of the finished product.

The three stages work together to enable industrial food freeze dryer to efficiently dry and preserve food products for long periods of time, while retaining their original nutrients and organoleptic qualities to the fullest extent possible.

The industrial food freeze dryer is comprised of the following main components:
The material freeze-drying bin is used to place the food materials to be dried.
The water condenser is utilised for the capture of water vapour produced during the sublimation process.
The refrigeration system is responsible for freezing the material and controlling the temperature of the shelf.
The vacuum system is responsible for creating the vacuum environment required for sublimation drying.
The heating system provides the necessary heat for the sublimation stage, enabling the ice to be sublimated.
The electric control system is responsible for controlling the start-stop and operation of the equipment, utilising a PLC electric control system.

Industrial food freeze dryer is used extensively across a range of sectors, including:
The food industry employs freeze drying to maintain the original colour, aroma, taste, shape and freshness of food. This process is used for a variety of food items, including fruits and vegetables, meat and poultry, aquatic products, spices, convenience foods, and more.
In the pharmaceutical and healthcare sector, freeze drying is used to preserve nutritional health products such as royal jelly and ginseng.
The pharmaceutical industry employs this technology for the dehydration and preservation of serum, plasma, vaccines, enzymes, antibiotics and other drugs.
In the field of biological research, freeze drying is used for the production of serum, plasma, vaccines and other drugs, as well as for the long-term preservation of blood, bacteria and other biological samples.

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