Henan Lanphan Industry Co.,Ltd |
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Freeze Dryer Parameter
Model | LPIA-01 | LPIA-04 | LPIA-06 |
Freeze-drying Area | 0.1㎡ | 0.4㎡ | 0.6㎡ |
Freeze-drying Temperature | -40℃ | ||
Ultimate Vacuum | 15Pa | ||
Work Efficiency(kg/batch) | 1~2 | 4~6 | 6~8 |
Shelf space(mm) | 45 | 45 | 50 |
Power Supply | 110v/220v 50hz/60hz | ||
Power(W) | 750W | 1100W | 2300W |
Tray Quantity | 4 | 4 | 4 |
Tray Dimension(mm) | 140X278mm | 200x245mm | 330x440mm |
Water Capture(kg/24hours) | 2kg/24hours | 4kg/24hours | 6kg/24hours |
Weight(kg) | 130 | 160 | 220 |
Packing Dimension(mm) | 750x630x825 | 800x700x1230 | 860x800x1520 |
Freeze-drying Advantages
The freeze-drying process has many advantages. Freeze-drying
preserves product quality by removing water from the product, which
inhibits bacteria and microbial growth. Freeze-drying also helps
retain flavor, texture, and color, as well as the nutritional
content of food products. Freeze-drying also helps preserve shelf
life of products and helps to reduce shipping costs due to its low
weight and volume. Freeze-dried products, due to their stability,
can also be easily stored and transported.
Freeze-drying Principle
Freeze-drying is a physical drying method in which the water in the
material is directly converted into ice at extremely low
temperature, thus drying. The main process of freeze-drying is to
directly convert the high-temperature water molecules into
low-temperature ice molecules, that is, directly convert the water
molecules into gaseous state, thus avoiding the transformation
process of water from liquid to gas in the traditional drying
method, thus greatly reducing the content of water in the material.