Process freeze dryer FDGY series

for the food industrywith electric heating

Vacuum freeze dryer is designed for the current existing conventional vacuum dry operation and oven, to transform and upgrade, mainly by the refrigeration system and vacuum system consists of two parts. The use of vacuum dry explosion principle, through the fine temperature of the material frozen to its pin point temperature, so that the moisture in the material into the state of ice, and then in a higher vacuum environment, by heating the material, the ice directly sublimated into hydropathy gas, and then the water vapor condenser in the vacuum system will be water vine gas net condensation, so as to achieve the purpose of material dehydration drying. Vacuum freeze drying technology is the most advanced technology for food dehydration processing at present. Compared with the common drying method, the freeze-dried food produced with this technology features long period of quality assurance, good re-hydration nature, good-looking color, good flavor, taste, shape and high content of nutritious components. The dried food basically remains unchanged in its volume and shape, it looks like sponge and has no shrinking. This kind drying technology can be widely used in process of vegetables, fruits, condiments, aquatic products, biological products, medicine, beverage and etc. Working principle of vacuum freeze dryer Instead of traditional vaporization dehydration method, the vacuum freeze drying technology is dehydrate products by sublimation directly from ice to vapor.