Introduction about Vacuum Freeze Dryer/Lyophilizer
Vacuum Freeze Dryer/Lyophilizer is a advanced method of dehydration,whose process takes advantage of the principle of ice crystal's lyopilization under purified vacuum condition ,in which the water inice form on the frozen goods can be directly lyophilized into steam without melting in advance ,thus the goods are dried .
Advantages of Vacuum Freeze Dryer/Lyophilizer
Vacuum Freeze Dryer/Lyophilizer is the most advanced technology for food dehydration processing at present. Compared with common drying method, Freeze dried food features long period of quality assurance, good rehydration natrue, 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.
1. Taste fresh Freeze-dried foods, like frozen, retain virtually all their fresh-food taste and nutritional content. Freeze-drying removes the water, not the flavor.
2. Look fresh Freeze-dried foods maintain their original shape and texture, unlike dehydrated foods, which shrink and shrivel due to high-temperature processing. Freeze-drying removes water under low temperatures which keeps intact the moisture channels and food fibers. Just add water, and in minutes every fresh food detail returns.
3. Weigh less than fresh Freeze-dried foods have 98% of their water removed. This reduces the food's weight by about 90%.
4. Stay fresh Freeze-dried foods can be stored at room temperature, without deterioration or spoilage. This is because freeze-drying and packaging remove both water and oxygen - the two primary causes of food deterioration.
