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cherry vacuum freeze-drying equipment news
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Freeze drying operation of vacuum freeze-drying equipment
Pre freezing is the prerequisite for freeze-drying, and its core is to completely freeze the free water in the material into a stable ice crystal structure. During operation, the pre freezing temperature must be strictly set at 5 ℃ -10 ℃ below the eutectic point (or glass transition temperature) of the material (such as -30 ℃ to -40 ℃ for ordinary food and -50 ℃ to -60 ℃ for biological agents), ensuring that there is no residual liquid moisture in the material center.
Three drying spaces of vacuum freeze-drying equipment
This core drying space is called a "drying oven" (or drying chamber, drying room). It is a sealed vacuum low-pressure container, usually made of 304 stainless steel material, capable of withstanding positive and negative pressure and meeting sterilization requirements. The materials are placed on refrigerated/heated shelves inside the drying oven
Three technical features of vacuum freeze-drying equipment
The core technological feature is "low-temperature vacuum sublimation dehydration". The equipment first rapidly freezes the material at a low temperature of -30 ℃ to -50 ℃, causing the internal moisture to form small ice crystals; Subsequently, in a high vacuum environment of ≤ 5Pa, the solid ice crystals are sublimated directly into water vapor without passing through the liquid state. This low-temperature
Four advantages of cherry vacuum freeze-drying equipment
The core lies in the "low-temperature vacuum sublimation" technology. Cherries are pre frozen in extremely cold environments ranging from -30 ℃ to -50 ℃, allowing the internal moisture to form stable solid ice crystals, thereby fixing the cell structure. Subsequently, in a vacuum state, the ice crystals sublime directly into a gaseous state without passing through the liquid state.
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