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APPLICATIONS: |
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BIOLOGICAL, BIO-CHEMICAL, LABORATORY
RESEARCH, MEDICAL, PHARMACY, ENZYMES,VACCINES, CLINICAL BLOOD ANALYSIS, AND DRY FOR OTHER
TEMPERATURE SENSATIVE PRODUCTS. |
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FOOD
PROCESS:GARLIC, ONION, MUSHROOM,
VEGETABLES, FRUIT CHIP, INSTANT FAST FOOD, COFFEE, TEA, MEAT, FISH, ROYAL JELLY ETC. |
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FEATURES:
THE FREEZE DRYING TECHNIQUE DIFFERENCE TO OTHER ORDINARY DRYING
METHODS IS THE MATERIAL TO BE DRIED MUST BE SOLIDLY FROZEN BEFORE AND SUBLIMATE BY A VERY
HIGH VACUUM AND A CONTROLLED HEAT INPUT, I.E. ICE
TRANSFORMS DIRECTLY TO VAPOR BY PASSING THE INTERMEDIARY LIQUID PHASE. |
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PRODUCTS EXTREME DRYNESS IS 1-3%
MOISTURE CONTENT FOR LONGTERM STORAGE. |
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KEEP THE ORIGINAL PRODUCTS STRUCTURE,
COLOR & TASTE. |
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PRODUCTS EASY TO
REHYDRATION. |
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PRODUCTS NO OXYGENATION AND
DETERIORATION. |
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THE FREEZE DRYING IS THE HIGHEST-TECHNOLOGY
OF ALL DEHYDRATION METHODS. |
BASIC THEORY CHART
FOUR CONDITIONS OF
FREEZE DRYING:
| (1) |
CONDENSER MUST BELOW
–40℃ |
| (2) |
PRODUCT MUST BE FULLY FROZEN SOLIDLY. |
| (3) |
VACUUM MUST DOWN TO 5 MILLITORR∼4 TORR. |
| (4) |
PRODUCT TEMP. CONTROL BETWEEN
–40℃∼+65℃
HEAT INPUT
TO THE PRODUCT. |
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