Food freeze-drying equipment

Food freeze-drying equipment, after drying, not only does the color, aroma, taste, and shape of the product remain unchanged, but it can also retain its original flavor and active ingredients even after being rehydrated for several years. The machine has the advantages of good freeze-drying effect, fast drying speed, complete adjustment mechanism, stable operation, easy operation, intuitive display, reliable use, convenient maintenance, and is more energy-efficient than similar products!

　　Food freeze-drying equipment

The freeze-drying machine adopts a separate design of drying chamber and cold trap, using silicone oil as the heat conduction medium, which not only saves energy but also accelerates production speed (equipped with electric heating defrosting), and is easy to clean. Whether to configure automatic plug pressing function according to experimental or production requirements. This freeze-drying machine has flexible configuration, excellent performance, energy saving and environmental protection, and meets the production requirements of the vast majority of experiments and pilot tests. It is currently one of the more advanced freeze-drying machines.

　　Food freeze-drying equipment

The basic principle of freeze-drying is based on the three state changes of water collected and organized by the Medical Education Network. Water can exist in solid, liquid, and gaseous states, which can both be converted and coexist with each other. When water is at the triple point (temperature of 0.01 ℃, water vapor pressure of 610.5Pa), water, ice, and water vapor can coexist and be in equilibrium with each other. Under high vacuum conditions, utilizing the principle of sublimation, the moisture in pre frozen materials is directly removed as water vapor through ice sublimation without melting, thus achieving the purpose of freeze-drying. Freeze dried products are sponge like, non shrinking, rehydrating, and have very little moisture content. After packaging, they can be stored and transported at room temperature for a long time.

The Kassel food vacuum freeze-drying machine has the characteristic of maintaining the original active ingredients and nutritional components of the material unchanged, and the physical, chemical, and biological states remain basically unchanged. After drying, the product not only maintains its color, aroma, taste, and shape, but also retains its original flavor and active ingredients after several years of storage. The machine has the advantages of good freeze-drying effect, fast drying speed, complete adjustment mechanism, stable operation, easy operation, intuitive display, reliable use, convenient maintenance, and more energy-saving than similar products. Kassel provides high-quality, affordable, and energy-saving vacuum freeze-drying equipment for food processing enterprises.