Medium Scale Industrial Fruit Food Vacuum Freeze Dryer

Freeze drying, also known as lyophilizer, is a sublimation carried out at low temperature, thus preserving flavor, color and appearance, and minimizing thermal damage to heat sensitive nutrients. Since the entire process occurs in solid state, shrinkage and other kinds of structural changes are largely avoided.

Typically, freeze drying is carried to a final moisture content of 1–3%. The freeze dried food can be stored for a longer period of time.

The Commercial operations of food freeze dryer began  in the late 1950s.

Industrial Scale Freeze Dryer Applicate

Fruit, Vegetable, Flower, Extractive, Pigment, Coffee, Milk, Protein, Bacteria,Biologicals and Others.

An industrial scale freeze dryer main components

1. A well-sealed vacuum horizontal cylinder with one door for charging and discharging chamber, fitted with supporting the material being lyophilized trays, shelves, trollies etc.
2. A heat source unit of heating medium circulating over heat-transfer surfaces
3. A cold trap (refrigerated condenser), capable of removing the water vapour formed by sublimation, and along with its refrigeration system
4. A vacuum pumps unit, remove the non-condensable gases, capable of maintaining the low water vapours pressure in the chamber
5. PLC operation panel 

Fruit Food Vacuum Freeze Dryer Technical Data

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