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Description of Vacuum Freeze Dryer for vegetable and fruits
This vacuum freeze drying is an advanced method for the material for the material dewatering. It freezes the moisture material in the low temperature and makes the water inside sublimate directly in the vacuum condition. Then it collects the sublimated vapor by means of the condensing way so as to dewater and dry the material.
Being processed by the vacuum freeze drying, the physical, chemical and biological states of the material are basically unchanged. The volatile and nutritious contents in the material, which are easy to be denatured in a warm condition, will be lost a little. When the material is freezing dried, it will be formed into a porous one and its volume be basically the same to that before drying. Therefore, the processed material can be recovered quickly if being watered agfgain, because of its large contacting area and it can be stored for a long period in a sealed vessel.
The vacuum freezing dryer can be widely used for the research and production of various heat-sensitive biological products such as vaccine, biological product, medication, vegetable vacuum packing, snake power, turtle capsule and so on.
With the development of the biological, pharmaceutical, food and health are product industries; the vacuum freezing dryer is necessary equipment in the research institutes and companies in such industries.
Feature
Technology parameters
Item | Remarks |
Overall dimensions | 2100*1100*2300 |
Installed power | 10KW |
Sealing way | Special “O” sealing ring |
Machine material | SUS304 |
Drying area | 1 |
Baking tray size | 650*550*32*2 |
Efficiency area of baking tray | 1.07 |
Material of baking tray | SUS304 |
Number of baking tray | 3pcs. |
Efficiency drying area of machine | 1.07 |
Feeding capacity | 10L |
Heating source | Electricity |
Number of radiant panel | 4 |
Material of radiant panel | 6063-T5 aluminium alloy |
Cold trap type | Inside |
Cold trap temperature | -55℃ |