-
E-mail
1217766548@qq.com
-
Phone
13161061710
-
Address
C25 Zhongguancun Hegu Industrial Park, Zhuozhou Development Zone, Baoding City, Hebei Province
Beijing Songyuan Huaxing Technology Development Co., Ltd
Working principle of small food freeze dryer
Date: 2023-07-18Read: 6
Small food freeze dryer
Food type vacuum freeze dryer
Part.01
Working principle of vacuum freeze dryer
After turning on the machine, the materials are put into the material box for the freezing process. On the one hand, the vacuum system performs vacuuming to remove some of the moisture, and on the other hand, when the materials are frozen, the moisture contained in certain molecules is discharged to the surface of the materials to freeze. After meeting the freezing requirements, the heating system heats and dries the materials, and by vacuuming, the moisture contained in the materials is brought to the freezing capture box for freezing, achieving the requirements of material freeze-drying.
Freeze drying refers to the process of removing water or other solvents from frozen biological products through sublimation. Sublimation refers to the process in which a solvent, such as water, like dry ice, changes from a solid state to a gaseous state without going through a liquid state. The product obtained by freeze-drying is called freeze-dried material, and the process is called freeze-drying. Traditional drying can cause material shrinkage and damage cells. The structure of the sample will not be damaged during the freeze-drying process, as the solid components are supported by the solid ice in their positions. When ice sublimates, it leaves pores in the remaining dry material. This preserves the integrity of the biological and chemical structure and activity of the product. In the laboratory, freeze-drying has many different uses and plays an important role in many biochemical and pharmaceutical applications. It is used to obtain biomaterials that can be preserved for a long period of time, such as microbial culture, enzymes, blood, and drugs. In addition to the stability of long-term preservation, it also retains its inherent biological activity and structure. For this purpose, freeze-drying is used to prepare tissue samples for structural studies (such as electron microscopy). Freeze drying is also used in chemical analysis, which can obtain dried samples or concentrate samples to increase analysis sensitivity. Freeze drying stabilizes the composition of the sample without changing its chemical composition, making it an ideal analytical aid. Freeze drying can occur naturally. Under natural circumstances, this process is slow and unpredictable. Through freeze-drying systems, people have improved and subdivided many steps, accelerating this process.
Part.02
Principle and application fields of freeze-drying machine
1. Principle of Vacuum Freeze Drying
The basic principle of freeze-drying
Water has three phases (solid, liquid, and gas). According to thermodynamic theory, reducing pressure can cause the boiling point and freezing point of water to coincide (as shown in the figure). By heating, ice can sublime directly into a gaseous state without going through a liquid state.
The basic principle of freeze-drying machine is to use the three state changes of water under low temperature and low pressure. Firstly, the material to be dried is cooled and frozen, so that the liquid water in the material becomes solid ice. Then, under vacuum conditions, the material is heated to directly sublime the ice into water vapor and remove it, thereby obtaining low-temperature dehydrated dried products. A typical freeze-drying process can be divided into three typical thermodynamic processes: constant pressure cooling (stages a-b), constant temperature pressure reduction (stages b-c), and constant pressure heating (stages c-d).
2. Application of freeze-drying
Freeze drying technology, with the advantages of other drying methods, is increasingly favored by people and has been widely used in various fields such as medicine, biological products, food, and active substances. Its application scale is still rapidly expanding, and vacuum freeze-drying will become an important application technology in the 21st century.
(1) Freeze drying of food. Foods processed by freeze-drying include:
a. Cooking ingredients: meat, eggs, fish, vegetables, etc.
b. Raw materials for the food industry: milk powder, egg powder, plant protein powder, tea, dried fruits, meat powder, soybean powder, etc.
c. Beverages: coffee, fruit, etc.
d. Supplements: pollen, bee powder, turtle powder, etc.
(2) Other applications of freeze-drying technology:
a. Drying aspects of food: such as coffee, tea, meat, fish, eggs, seaweed, fruits, vegetables, seasonings, tofu, convenience foods, etc.
b. In terms of advanced nutritional supplements and traditional Chinese medicine, such as royal jelly, honey, pollen, and herbal preparations.
Part.03
Freeze drying effect display
