Food Liquid Flower vacuum freeze drying equipment small freeze
dryer for home use
vacuum freeze drying equipment Description
Freeze-drying, also known as lyophilisation, lyophilization, or
cryodesiccation, is a dehydration process typically used to
preserve a perishable material or make the material more convenient
for transport. Freeze-drying works by freezing the material and
then reducing the surrounding pressure to allow the frozen water in
the material to sublimate directly from the solid phase to the gas
phase.
vacuum freeze drying equipment Parameter
No. | Comparisons | LANPHAN 0.4 | Other Brand 0.4 |
1 | Dimensions | 500x640x890(mm) With universal casters, easy to move | 455x540x730(mm) No casters |
2 | Cold trap size | Φ305x510(mm) | Φ315x435(mm) |
3 | Tray | 4 Trays | 4 Trays |
4 | Door thickness | 30 (mm) | 20 (mm) |
5 | Frame | Iron frame + Plastic spraying (Firm, not easy to scratch) | Aluminum gusset+Baking Varnish (easy to scratch) |
6 | Compressor | French Danfoss brand | Chinese domestic brand |
7 | Cold trap temperature | ≤-40℃ | ≤-25℃ |
8 | Ultimate vacuum | No load: <10Pa | No load: <3000Pa |
9 | Drying temperature | -40℃ ~+60℃ | -25℃ ~+60℃ |
10 | Temperature probe | 4 independent probes | 1 probe |
vacuum freeze drying equipment Advantage
One of the key advantages of freeze drying is its ability to retain
the nutritional integrity of food products. Unlike traditional
drying methods, which can lead to loss of vitamins, minerals, and
other essential nutrients, freeze drying minimizes nutrient
degradation by preserving the food at low temperatures throughout
the drying process. This makes freeze-dried foods an excellent
choice for individuals seeking convenient, shelf-stable options
without compromising on nutrition.
vacuum freeze drying equipment Details
vacuum freeze drying equipment Application Scenario