·Added automatic defrosting function
·Support to store 17 custom recipes
·Smaller overall dimension
·Independent probe
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.
Project Details.
Laboratory Freeze Dryer
Precise Control: Accurate temperature, pressure, and timing control.
Large Capacity: Handles substantial sample sizes, suited for lab-scale needs.
High Efficiency: Swift processing, saving time.
Versatility: Processes various samples, addressing diverse requirements.
Automation: Automated controls reduce manual intervention.
Monitoring Stability: Real-time monitoring of key parameters ensures stability.
Home Freeze Dryer
Ease of Use: User-friendly design for hassle-free operation at home.
Food Preservation: Retains nutrition and flavor, extending shelf life.
Versatility: Processes various foods like fruits, veggies, meats, providing options.
Space-Saving: Compact design for easy storage.
Convenient Storage: Food doesn’t require refrigeration post-drying.
Wide Application: Ideal for outdoor use, emergencies, homemade products.
Quality Maintenance: Maintains food quality even after rehydration.
Pilot Freeze Dryer
Authentic Flavor: Preserves traditional taste.
Texture Retention: Maintains ingredient texture.
Nutrient Preservation: Retains nutritional value.
Convenience: Easy to store and carry.
No Additives: Typically additive-free.
Extended Shelf Life: Longer preservation duration.
