Large Capacity Industrial Vacuum Food Freeze Dryer

Freeze-drying method is to quickly freeze the liquid in the material into solid ice, make the water vaporize directly from the solid state under the premise of the ice does not melt, and remove the steam continuously, so as to achieve the purpose of drying the material. Freeze-drying is an excellent drying method. The dried products can be stored for a long time at room temperature without additives under sealed conditions. The structure of freeze-dried items is porous and crisp, and they are rehydrated quickly when used, while the color, aroma, taste, shape and activity of the items remain basically unchanged after rehydration.

The vacuum freeze dryer equipment is an advanced method for the material for the material de-watering. It has been very famous for its good results and special capturing water alternatively. It freezes the moisture material in the low temperature and makes the water inside sublimate directly in the vacuum condition. Then it collects the sublimated vapor by means of the condensing way so as to dewater and dry the material.

Being processed by the vacuum freeze drying, the physical, chemical and biological states of the material are basically unchanged. The volatile and nutritious contents in the material, which are easy to be denatured in a warm condition, will be lost a little. When the material is freezing dried, it will be formed into a porous one and its volume be basically the same to that before drying. Therefore, the processed material can be recovered quickly if being watered again, because of its large contacting area and it can be stored for a long period in a sealed vessel

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