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.
Fruit, Vegetable, Flower, Extractive, Pigment, Coffee, Milk, Protein, Bacteria,Biologicals and Others.
An industrial scale freeze dryer main components
Fruit Food Vacuum Freeze Dryer Technical Data
|Quantity of trays||32||52||88||204|
|Cold trap||Integrated arrangement|
|Heating plate temp.||Room temperature to 100℃|
|Evaporation temperature in cold trap||-30℃~-45℃|
|Pressure in drying chamber||30Pa~133Pa|
|Maximum cold trap capacity||40kg/hr|
Back to: Freeze Dryer
Previous: Pilot Freeze Dryer
Industrial Fruit Food Vacuum Freeze Dryer, Medium scale freeze dryers