Process freeze dryer EFD series

pilot

PIGO srl
 has established itself as a world-class leader in the design and manufacture of high technology freezing equipment, fruit and vegetable processing equipment, and Freeze-Dryers. PIGO srl designs, fabricates and assembles sophisticated pilot and production freeze dryers – lyophilizers, which includes a broad range of standard and custom freeze dryers. FREEZE DRYING The freeze drying – dehydration technology allows to save delicate aromas while drying the frozen product under vacuum, producing premium quality product. The ice contained in the product is sublimated, hence transformed from solid to gas and then trapped inside the condensation system. Premium sensorial properties for finished product, absolutely superimposable to those of the fresh product. FREEZE DRYING PROCESS Freeze drying is the drying of an already frozen product in a vacuum below the “triple point” (6.2 mbar = 4.6 torr). Here, water will only be present in two phases: ice and vapour. The vacuum allows the ice to turn directly into vapour without first passing through the water stage, in a sublimation process. Freeze drying is applied to dry a vast number of food products like fruit / berries / vegetables, meat / seafood, soup blocks, rice dishes, etc. and this preserves the product’s original shape, colour, taste, aroma and nutrients, and at the same time make them easy to store (no need for a cold chain) and serve. You can roughly estimate sublimated water amount by determining 90-95% of product weight intended as a typical batch. For example, if the product weight is 100 kilograms wet, you will need to condense capacity of 90-95 kg or liters to process the batch.