Vacuum Freeze Dryer
Vacuum Freeze Dryer
Freeze drying results in a high-quality product because of the low temperature used in processing. The original shape of the product is maintained and the quality of the rehydrated product is excellent. Primary applications of freeze-drying include food processing, preservation, and biological.
The capacity we offer varies from 150-1500 kg/h.
At right is 0.5㎡ Vacuum Freeze Dryer
and experiment Vacuum Freeze Dryer
Vacuum Freeze dryer models
FDG-0.5m2
FDG-10m2
FDG-100m2
FDG-2m2
FDG-25m2
FDG-125m2
FDG-5m2
FDG-50m2
FDG-200m2
Technical parameters
What is Vaccum Freeze Drying
Freeze drying and lyophilization are synonymous. Freeze drying is a water removal process typically used to preserve perishable materials, to extend shelf life or make the material more convenient for transport. Freeze-drying works by freezing the material, then reducing the pressure and adding heat to allow the frozen water in the material to sublimate.
Advantages of the Vaccum Freeze Drying
PRESERVING THE ORIGINAL FLAVOR
WHOLE FOOD NUTRITION
REDUCE TRANSPORTATION AND STORAGE COST
APPLICATION VARIETY