The freeze-drying machine utilizes the principle of "three-phase connection" of substances in a vacuum environment: when substances are at normal temperature and pressure, they are divided into three states: solid, liquid, and gas. When the temperature or pressure drops, the substance directly changes from a solid state to a gaseous state, which is called sublimation, also known as the "freeze-drying" process.

Food freeze-drying technology: Based on the characteristic requirements of food products and the positioning requirements of freeze-drying products, low-temperature freezing temperature, primary drying temperature and vacuum degree are established, and drying temperature and vacuum degree, as well as heating rate and other freeze-drying process data are analyzed to meet the basic requirements of preserving the original nutritional components, color, aroma, taste, shape, etc. of food after freeze-drying treatment, and the moisture content after drying is less than 5%, which can be stored for a long time at room temperature, Good rehydration and other characteristics.

What fields can freeze-drying machines be applied in

Freeze drying technology has a wide range of applications, including fields such as food, medicine, chemicals, and agriculture.

Food. Freeze drying technology effectively preserves the original taste and nutritional components of food, giving it a longer shelf life. Common products include freeze-dried fruits, freeze-dried vegetables, freeze-dried meat products, etc.

Medicines. The freeze-drying technology has high requirements for the stability of drugs, and it is precisely due to the special process of freeze-drying machines that the stability of drugs can be greatly guaranteed. The application of freeze-drying technology mainly includes vaccines, serum, traditional Chinese medicine products, etc.

Chemical industry. Freeze drying technology is applied in the chemical industry, such as certain pharmaceuticals, dyes, and other substances. Through freeze drying technology, more pure finished products and good stability can be obtained.

The application history of freeze-drying technology can be traced back to the late 19th century, when it was used to prepare biological products such as serum and vaccines. However, due to the relatively backward preparation technology at that time, the process of freeze-drying products was very inefficient and caused significant damage to the products. In the 20th century, people began to adopt new technologies to improve the efficiency and quality of product preparation.

The freeze-drying machine for food freeze-drying processing utilizes the sublimation principle to freeze and crystallize food samples at low temperatures, and then directly sublimate the solid ice in the food samples into gas without going through the liquid state in a vacuum environment, achieving the goal of stabilizing food drying. During the process of processing food with freeze-drying machines, they have been operating in low temperature and high vacuum conditions, which is a low temperature and oxygen deficient environment. The growth of microorganisms and the action of enzymes are basically stagnant, and the volatile and heat sensitive components in food are protected. The easily oxidized substances in food are also protected, so the original nutritional components and trace active ingredients are preserved.