Freeze Drying System

STRUCTURE

Drying chamber
Module to form vacuum
Refrigeration unit
Heating unit
Defrosting the cooling unit
Cart
Electrical box

WORKING PRINCIPLE

Stage 1: Freezing process to convert water to solid state
Stage 2: Creating vacuum pressure and heating the frozen water in drying chamber to sublimate it. The release stream is absorbed in water trap
Stage 3: Vacuum drying to evaporate remainder steam in product to respond the demanded moisture of the product

Design capacity: 1-5 tons of raw materials/batch (depending on demand)
NL freezing temperature: -30°C to -50°C
Sublimation drying temperature: 25-35°C
Drying temperature: 50°C
Drying pressure: 27-133 Pa
Drying time: 20-36 hours, depending on the type of material.
ADVANTAGE

Low drying temperature: ≤ 50°C.
Preserve the color, shape, nutrition of ingredients.
The product after being soaked in water will return to its original state.
Extend storage time.

One of the outstanding advantages of the sublimation drying system is that it can dry a variety of materials.

Fruits: pineapple, jackfruit, mango, dragon fruit...
Vegetable
Seafood: fish, crab, shrimp, squid...
Food
Agricultural
Powder materials: coffee powder, tea powder...
Precious materials, herbs: Cordyceps, Ganoderma lucidum...

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