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Freeze Drying Principle
- Freezing: The food is rapidly frozen under low temperature conditions, causing the water inside to form ice crystals.
- Reduced pressure: The frozen food is placed in a vacuum chamber, and the surrounding pressure is reduced, causing the ice crystals to convert into water vapor at a lower temperature.
- Water removal: The water vapor is drawn out by a vacuum pump, causing the water inside the food to change directly from a solid to a gas state, thus avoiding the loss of nutrients caused by water.
- Solidification: After pressure reduction and water removal, the water inside the food has been completely removed, resulting in a dry state.
This vacuum freeze-drying technology can completely remove the water from the food, thus avoiding the loss of nutrients during ordinary drying processes. It also preserves the original shape, taste, and color of the food. Household freeze dryers typically have intelligent controls, as well as temperature and time settings, allowing users to select appropriate settings for different foods to achieve optimal freeze-drying results.
Why Freeze Drying
Which model of freeze dryer do you want to buy?
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