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Since the outbreak of the COVID-19 virus, the demand for household freeze dryers in the world, especially in Europe and the United States, has grown significantly. There has been a shortage of supply in the market. Therefore, in the days of spring, in order to thank all users for their support, the production of Kassel household freeze dryers is underway! We are in full swing for you to grasp the quality, rush the delivery time, and strive to make you satisfied.

1. Vacuum pumps of freeze fryer: vacuum pump plays a key role in food freeze dryer, it is used to extract the air of dry chamber. So the vacuum pump`s quality is critical for the whole food vacuum lyophilizer, such as stability, lifespan, sealing and air-tightness performance etc. 2. Drying chamber :drying chamber in food lyophilizer is used to dry food moisture, the condenser is located in chamber of food freeze dryer too, condenser is used to extract the moisture of dry chamber in vacuum freeze dryer. 3. Isolation valves 4. Vacuum measurement device 5. Venting device Kassel is a professional expert in producing vacuum freeze dryer machines, if you have any question about food freeze dryer ,please feel free to contact us.

1. Vacuum pumps of freeze fryer: vacuum pump plays a key role in food freeze dryer, it is used to extract the air of dry chamber. So the vacuum pump`s quality is critical for the whole food vacuum lyophilizer, such as stability, lifespan, sealing and air-tightness performance etc. 2. Drying chamber :drying chamber in food lyophilizer is used to dry food moisture, the condenser is located in chamber of food freeze dryer too, condenser is used to extract the moisture of dry chamber in vacuum freeze dryer. 3. Isolation valves 4. Vacuum measurement device 5. Venting device Kassel is a professional expert in producing vacuum freeze dryer machines, if you have any question about food freeze dryer ,please feel free to contact us.

In recent years, fruits freeze dried by food lyophilizer is loved by more and more people worldwide. Why it is like that? It is necessary to mention the highlights of fruits freeze dried by freeze dried machines. 1. Fruits freeze dried by freeze dehydrator can preserve the natural taste , no nutrition loss. If you are in weight -loss period, but can`t control yourself to eat some food; Fruits freeze dried by Vacuum freeze dryer is a good choice for you. Fruits freeze dried by food freeze dried has lower sugar compare with fresh fruits. 2. Fruits freeze dried by freeze dehydrator machine can retain a longer period of time, if you live in suburbs , it is a good idea to store fruits. Do you want to try fruits freeze dried by freeze dry food machine now? Strawberries freeze dried by a best freeze dryer, delicious durian freeze dried by a home-use freeze dryer, or very yummy mango freeze dried by food lyophilizer, which one do you like? In addition, if someone is optimistic about the freeze dried food market, kassel ,a freeze dryer machines expert ,would like to provide turnkey solutions for with you

The vacuum freeze dryer is suitable for drying high-grade raw materials, biological, vegetables, food, fruits, chemicals, pharmaceutical intermediates and other materials. Vacuum freeze drying is a new type of box structure that combines the refrigeration system, vacuum system, heat transfer oil heating system, and moisture removal system of the vacuum freeze dryer. It uses the space for storing materials in the box to dry. The production process of vacuum freeze-dried food is divided into material selection, cleaning, cutting, blanching, sterilization and other procedures. It needs to remove insects, eggs, and sediment attached to the roots, stems and leaves, remove metal debris with a magnetic field, remove foreign matter such as hair and scales with static electricity, and avoid overheating. Only with good pre-treatment can it be possible to produce high-quality freeze-dried food. Quick-freeze the pre-treated materials, the faster the freezing, the smaller the crystals in the materials, and the less damage to the structure and organization of the materials. The freezing time is short, and the protein will not change qualitatively under the action of coagulation and concentration. The quick-frozen food must be vacuum-sublimated and dried quickly, and the vacuum degree is required to reach the sublimation pressure quickly, and the sublimation heat energy is supplied in time to maintain the sublimation temperature. Radiation heating is generally used. Freeze-dried food is porous, and the surface of the tissue is 100 to 150 times larger than the original, so the chance of contact with oxygen increases. When returning to normal pressure from low temperature and low pressure, it should be carried out in a nitrogen environment. Crushing and packaging should be carried out at a relative humidity of 30-40% and a temperature below 25℃. In order to keep the moisture content of dried food below 5%, a desiccant should be placed in the package to absorb a small amount of moisture. Packaging materials should be selected with poor air permeability, high strength and deep color. Freeze-drying technology can process various vegetables, fruits, fish, instant noodles, condiments, coffee, tea, etc.

Vacuum freeze dryer is suitable for drying food, vegetables, fruits, chemicals, medicine and other materials. Vacuum freeze dryer is a new type of box structure equipment which combines refrigeration system, vacuum system, heat conduction oil heating system and moisture drainage system into one. It is a vacuum freeze drying equipment which makes great use of the material storage space in the box body for dehydration. The working principle of vacuum frozen dryer: After putting the material into the material chamber, turn on the equipment and start to dry the material. On the one hand, the vacuum system takes away the vacuum and takes away some of the water; on the other hand, when the material is frozen, the water contained in some molecules is frozen to the surface of the material. The water contained in the material is brought to the condenser to freeze through the vacuum to meet the requirements of the material frozen and dry. Requirements for equipment purchase: The choice of compressor refrigeration system of vacuum freeze dryer is very important for the quality of vacuum freeze dryer, which the refrigeration system of freeze dryer is mainly the choice of compressor and evaporator. The cooling circulation system is the core of the freeze-drying machine. The compressor is divided into water cooled freeze drying machine, air cooled freeze-drying machine and SMD freeze-drying machine. In general, water cooled freeze drying machine mainly uses enclosed compressor. Because the fully enclosed compressor power is small, the price is relatively cheap. The air cooled freeze dryer chooses a semi-closed compressor. it can also consider choosing an ammonia refrigeration compressor, because the ammonia refrigeration compressor has large power and it can be multi-purpose in one machine, but the installation and management are more complex. Choice of evaporator for freeze drying machine: The high -temperature freezer dryer is used as the evaporator to choose the cold fan. It is characterized by the fast cooling speed, but it is easy to cause water loss of refrigerator. The medium and low -temperature freezer dryers are mainly made of evaporation tube made by seamless steel pipes. They are characterized by good thermostat effects and can be cooled in a timely manner.

Wolfberry freeze-drying machine equipment is also known as wolfberry freeze dryer, wolfberry freeze-drying machine. It can be used for black wolfberry, red wolfberry, Chinese medicinal materials, food and so on freeze-drying processing. The working principle of the wolfberry freeze dryer equipment is to use the principle of sublimation, quickly freeze at low temperature, and dehydrate in vacuum ice, so as to obtain freeze-dried wolfberry. Freeze-dried wolfberry is a new production process wolfberry that is different from ordinary air-dried wolfberry. Freeze-dried wolfberry is made by washing fresh wolfberry and directly freezing it at low temperature. Since only the water in the pulp is taken out without destroying other nutrients, freeze-dried wolfberry not only retains various nutritional essences in fresh wolfberry, but also solves the problem of drying in the sun. The problem of impurities such as sediment and insect eggs in the process is that it avoids food poisoning caused by adding alkaline water, sodium sulfite, sulfur and other excessive chemical substances to dry wolfberry. It is a safe and additive-free green food. Traditional drying, drying, sulfur fumigation and other processes are not conducive to the retention of the original nutrients of wolfberry, the production environment is not sanitary. 1. Sun-dried wolfberry Ordinary wolfberry in the sun, there will be concentrated phenomenon, so that the wolfberry from full and round to shriveled and slender, some of the nutrients will also be lost with the evaporation of water. In the traditional drying process, the wax on the surface of fresh fruit is first removed with alkali water, and then the water in the fruit is evaporated by constantly turning it and drying it. In the process of drying, the flesh of wolfberry will be obviously damaged due to bumping, squeezing and crushing, resulting in a large amount of nutrition loss and black color. 2. Freeze-dried wolfberry Freeze-dried wolfberry is produced in a low-temperature and vacuum environment. Freeze-drying technology is used to sublimate the water in the pulp without destroying the original material structure, so that the freeze-dried wolfberry completely retains the skeleton and shape of the fresh fruit, and at the same time retains the various components of the wolfberry. Nutrients. Since microorganisms and enzymes are unable to act in a vacuum production environment, wolfberry can maximize the color, aroma and taste of fresh fruit. At the same time, the water content of less than 5% also allows freeze-dried wolfberry to be stored, transported and sold at room temperature for a long time without refrigeration after production, as long as it is sealed and packaged, and will not deteriorate within three to five years. The taste is different, too. Freeze-dried wolfberry are crunchy, not as dry and hard as sun-dried wolfberry. If soaked in water, freeze-dried wolfberry can return to the shape of fresh fruit in a few minutes, sending out a rich flavor of wolfberry.

Freeze-dried tea powder is tea powder that is applied to tea extract by freeze-drying technology to stabilize and dry to preserve the original active nutrients and flavor. The technology of cold extraction and freeze-drying tea powder is a technology to extract the essence of nutrients in the tea and remove other impurities to make the tea powder sweeter and more mellow without miscellaneous taste. Cold extraction and freeze-drying tea powder needs to set up a complete equipment production line of tea powder freeze-dried machine under a set of tea cold brew technology and freeze-drying technology conditions for cold brew tea powder freeze-dried processing and production. The technology of freeze-dried tea powder is to extract tea leaves through cold extraction equipment at a water level lower than normal temperature. Sweet amino acid molecules, volatile fats and trace elements in tea can be extracted first. However, theophylline caffeine and other impurities have a high solubility point, so cold extraction tea has little bitterness, little irritation to the stomach and intestines, and the smell and active nutrients can be obtained. After cold extraction and concentration of tea leaves, the tea liquid is frozen into solid at low temperature by the tea powder freeze-drying machine. Under the vacuum environment of the freeze-drying machine, the ice in the tea liquid is sublimated directly into gas without melting, and the freeze-dried tea powder with little water content is obtained. After freeze-drying, the nutrients, color, flavor and flavor of the original tea are basically unchanged, and the water content is very little. It is kept for a long time at room temperature and has instant solubility. The production line of complete equipment of tea powder lyophilizer is the processing equipment required in tea extraction, concentration, freeze-vacuum drying, crushing and screening, packaging, sterilization and other technological processes. It meets the requirements of GMP and is processed and produced in a sterile environment. Tea powder freeze-drying machine is used in green tea powder freeze-drying, black tea powder freeze-drying, chrysanthemum tea powder freeze-drying, Pu 'er tea powder freeze-drying and other processing.

In order to solve the problem of modern people's lack of time, tedious cooking and inability to cook, they can directly eat a variety of delicious and nutritious yellow croaker regardless of time and place. At present, the food freeze drying machine is used in the freeze-drying processing and production of croaker. The processed croaker with various flavors is removed by vacuum freeze-drying, and the original color, fragrance, taste, shape and nutritional composition remain basically unchanged. It does not need to add any preservatives, and can be stored at room temperature for a long time, convenient to eat. Croaker is rich in protein, fat, vitamins and minerals and other nutrients. Through a variety of processing can be made into a variety of croaker nutrition food, people like to eat. Usually need to go through a variety of tedious cooking or to the restaurant to eat. With the development of freeze-drying technology, food freeze-drying machine has been widely developed and applied in freeze-drying of various fruits and vegetables, meat and fish. Freeze-dried croaker is a kind of freeze-dried croaker with 2~5% water content by freezing the pre-treated or cooked materials through the food freeze-drying machine at low temperature, and then sublimating the frozen ice into gas directly under vacuum environment. In the process of food freeze-drying machine, it has been running under the state of low temperature and vacuum, the growth and reaction of food nutrient enzymes almost stopped, and there was no oxidation reaction, so the nutrients and trace substances of the freeze-drying croaker were protected. Drying and sublimation is a physical process. The physical structure of food is almost unchanged. After lyophilization, it is spongy and porous, so it has good rehydration. It can be stored at room temperature for a long time after sealing and packing.

Rose Freeze Dryer, also known as Rose Vacuum Freeze Dryer, it`s used to stabilize and dry roses. Rose freeze-drying technology is a method of FD technology applied to roses. After being processed by rose freeze dryer equipment, it has the advantages of preserving the original active ingredients, color, fragrance and shape of the original rose, good rehydration, and can be stored at room temperature for a long time. The rose freeze dryer series includes laboratory freeze dryers for rose experimental research and development, and production freeze dryers for mass processing and production. The rose freeze dryer equipment is composed of freeze-drying chamber, refrigeration system, vacuum system, circulation system, and electric control system. Its working principle is based on the three-state liquid, solid, and gaseous states of the water phase, which are mutually converted and coexistent at different temperatures and vacuum environments. Using the principle of sublimation, the water-containing roses are cryogenically frozen into solids, and then the roses are frozen in a vacuum environment. The process by which the solid ice in the flower is directly sublimated into gas and removed. Rose freeze-drying technology according to the requirements of the eutectic point of roses, the cleaned roses are pre-frozen at a low temperature of -40°C for 180Min, so that the central temperature of the material sample is around -40°C, and then start the vacuum system. Perform primary drying and secondary drying under 50PA vacuum,after about 20 to 30 hours of drying operation, remove 90% of the displaced water and the remaining bound water respectively to obtain freeze-dried roses with a water content of less than 5%. The rose freeze-drying process technology solves the problem of nutrient retention, while the original shape, color and fragrance are basically preserved. Rose freeze dryer equipment is widely used in rose tea freeze-drying, rose powder freeze-drying, rose immortal flower freeze-drying, rose enzyme freeze-drying and rose food freeze-drying and other processing.

The freeze dryer is composed of drying chamber, refrigeration system vacuum system, media heat transfer circulation system, automatic control system, pneumatic system and in-place cleaning and disinfection system. The drying chamber is a vacuum closed low-pressure container, all materials are made of stainless steel, can withstand positive and negative pressure, in line with the requirements of steam sterilization, the sealing is made of high and low temperature resistant silicone rubber, the insulation layer is made of closed bubble elastic insulation material. 1) Chamber body: The cylindrical chamber with high space utilization rate is provided with a drain at the bottom and an observation window at the side. The box is also equipped with a pressure gauge, temperature resistance, vent valve, seepage valve, safety valve and spray inlet joint. 2) Shelves: The energy needed to cool and warm the food is transmitted to the shelf through the heat exchange media, and then to the food. Shelf adopts special hollow splint, high strength, good sealing. The shelf assembly is installed in the frozen drying oven through the bracket. The upper layer is set up as the heat radiation compensation board to ensure that the space of the food in the box is in the same temperature environment. In addition, the rails are set on both sides and back of the shelf to avoid the food plate or food from the shelf. 3) Door: Automatic cylinder locking device. Ensure the chamber internal pressure process required vacuum degree. When the vacuum pump is working, open the butterfly room of the thousand boxes, and the air and water vapor in the vacuum drying room will enter the vacuum pump after collecting water through the water trap, and then discharge the system through the exhaust port of the vacuum pump. The exhaust port of the vacuum pump is equipped with an oil mist catcher to prevent the smoke in the exhaust gas from polluting the indoor environment. To prevent water vapor from entering the pump, the system is equipped with a gas trap valve that is opened during the drying process. Freeze Dryer , Media heat transfer circulation system: The energy required for food cooling and heating is driven by the circulation pump through the heat transfer media to the shelf, and then to the food. The cold source of food cooling is provided by the refrigeration system, and the heat source of food heating is provided by the heating tank. The switch between cooling and heating is completed by controlling the electromagnetic valve switch of cold source and heat source. When heating up, the steam enters the heating tank to heat the media, and the mixing ratio of the heat medium from the heating tank and the backflow heat medium of the shelf is adjusted with the pneumatic three-way regulating valve, and the plate heat exchanger is controlled to cool the water and electricity as the valve to control the temperature of the shelf. The system has heat medium heating tank plate heat exchanger, pneumatic regulating valve, cooling water solenoid valve, circulating pump, pipeline, solenoid valve, temperature sensor and so on. Automatic control system of Freeze Dryer: It has the functions of freeze-drying curve setting, vacuum pump test and control, media temperature, food temperature and water catcher temperature control, dry state detection, derouting, in-place cleaning and sterilization, automatic protection and alarm. Pneumatic system of Freeze Dryer: Control pneumatic valve. In-place cleaning and disinfection system: Used for cleaning and steam disinfection of dry tank water traps

The normal appearance of freeze-dried products is uniform in color, the volume and shape of the product are basically unchanged before and after freeze-drying, and a spongy mass structure is formed. If there are hard shells, collapses, hollows and broken, they are all abnormal shapes and unqualified products. Freeze-dried products are qualified for the following reasons: A, The drying time is too short or the temperature is too low, or both. If the thermometer and vacuum gauge are normal, and several consecutive batches of freeze-dried products are unqualified, the drying time should be extended and the sublimation temperature should be increased if possible. If the previous product quality is good, then it may be caused by packaging errors, freezing rate errors, and vacuum degree errors, and the drying time should also be extended appropriately, or it may be that the actual sublimation temperature is lower than the set sublimation temperature due to inaccurate thermometers. B, The freezing rate is too fast. The grains are too fine to slow down the sublimation rate. Due to the reduction of the filling capacity, or the cooling time of the empty box is too long, the temperature is too low, the freezing rate will be accelerated, the grains will be finer, and the escape of water vapor will be hindered. Need to extend the drying time, or reduce the freezing rate. C, The freezing is not complete, so that a gap or air resistance is formed between the frozen product and the container wall to reduce the heat transfer effect. Due to incomplete freezing, evaporative freezing occurs during vacuum sublimation, which reduces the volume of the product and forms a gap between the product and the container wall, and the heat cannot be transferred to the product. As the sublimation proceeds, the ice around the frozen block sublimates first, An insulating dry layer is formed to surround the frozen block, making it more difficult for heat to be transferred to the frozen object, so the required drying time is prolonged. D, Some products are not qualified for drying. It may be caused by too large temperature difference between shelves, uneven tray or shelf so that the bottom surface of the product is uneven, or uneven product packaging. For the low quality freeze dryer, only to extend the freeze-drying time, so that the water content of most products meet the requirements.

For a long time, dehydrated vegetables were mostly remembered as the vegetable packets found in instant noodles. Although the "black technology" applied to space food -- frozen dehydrated vegetables technology ensures the flavor and nutrition of vegetables, after all, the supply of fresh vegetables is relatively sufficient, and people rarely choose dehydrated vegetables in their daily life. Over the years, however, that has changed, with the use of vacuum freeze-drying and low-temperature baking to produce fruit and vegetable (dry) crisps taking on the appearance of casual snacks and gaining popularity among consumers.Proper consumption of vegetables is an important part of maintaining a balanced diet. In recent years, with the rapid development of production and processing technology in the field of food industry, the application and promotion of new technology for fruit and vegetable food processing brings new solutions. For example, the fruit and vegetable crisps that everyone has become familiar with, the traditional frying process is changed during processing, and the moisture of the material is frozen into ice in a low temperature environment by vacuum freeze-drying equipment, and then sublimated and condensed under vacuum conditions. Thereby, a finished product of dried fruit and vegetable chips is obtained. Fruit and vegetable chips have a crisp and delicious flavor and texture, and are less of a health burden than deep frying. Moreover whether it is at home, in the office, or out, the ready-to-eat fruit and vegetable chips are also very convenient. In addition, fruit and vegetable chips have strong compatibility with yogurt and cereals, which has restarted the new world of fruit and vegetable chips in the consumer market.At the same time, there are adapted to the needs of children's fruit and vegetable crisp using low temperature baking process. This type of food is mainly made of fresh vegetables such as purple potatoes, pumpkins, etc. after pretreatment, crushed into mud, mixed with starch and other ingredients, and formed, the fruit and vegetable chips baked at low temperature have a good color and luster. It is nutritious, crispy and palatable, and is suitable for children's tastes and basic needs. For the above two types of deep-processed fruits and vegetables, the main point is that, through the extension of the industrial chain and the application of new technologies, after turning ordinary fruit and vegetable raw materials into healthy, nutritious, delicious and convenient snacks, all age groups, People with various consumption needs have greatly improved its acceptance. Based on this, it has also stimulated the leisure snacks represented by fruit and vegetable chips and fruit and vegetable chips to set off a new trend in the consumer market in recent years. The development injects more fresh impetus.

Fruits and vegetables contain a large number of plant protein, vitamins, minerals, dietary fiber and other nutrients. With the development of FD technology, the use of food freeze dryer to process fruits and vegetables can effectively preserve the original nutrition composition, color, shape and other basically unchanged, can be stored at room temperature for a long time, so that fruits and vegetables better preservation and enhance the value. Large-scale food freeze-drying machine (food freeze dryer) is widely used in the freeze-drying production line of fruit and vegetable crisp, fruit and vegetable freeze-drying powder production line, fruit and vegetable salad freeze-drying production line, fruit and vegetable yogurt block freeze-drying production line and other processing applications. KASSEL food freeze dryer is used in the freeze-drying production line of fruit and vegetable crisp slices, which can process a large number of crisp and delicious frozen slices without additives, with retained nutrients, basically unchanged color and shape, to meet the needs of the snack food market. Large-scale food vacuum freeze dryer is suitable for freeze drying of fruits and vegetables, pet food, agricultural products, prefabricated vegetables, condiments and solid beverages.

In 2020, the output of China's freeze-dried food reached 69,000 tons, and the main business income exceed 10 billion yuan, a year-on-year increase of 12.2%. The growth rate exceeds the global average growth rate of freeze-dried food of 7.8% in the same period. However, compared with the recognition and consumption of freeze-dried food by consumers in European and American countries, Chinese freeze-dried food market is far from saturated. Expert said that from 2021 to 2025, the compound annual growth rate of freeze-dried food in China is expected to reach 17.7%. By 2025, the output of Chinese freeze-dried food industry will reach more than 150,000 tons, and the market size will reach more than 22 billion yuan.

Fruit and Vegetable Freeze Dryer , fruit is crisp, with a strong aroma, rich in vitamins, high potassium and low sodium, etc., which are very beneficial to the human body. Traditional consumption includes freshly squeezed juice, dried fruit slices, etc., which cannot meet modern consumption and nutritional preservation. KFD Food Freeze Dryer Integrated System is an integration of pre-treatment washing and cutting, fresh pressing, extraction and other systems, vacuum freeze-drying system, post-packaging system, etc. It has the ability of natural processing and production. At present, the KFD food freeze-drying machine integrated system is used to develop and process fruit freeze-drying, and a variety of fruit freeze-dried products have been developed to provide natural, healthy and safe healthy food for the consumer market. Today, I will introduce the steps of fruit and vegetable freeze dryer processing fruit slices: 1) Selection of raw materials 2) Cleaning 4) Slicing Cut the fruit into slices with a thickness of 5mm; 5) Soak The sliced fruit pieces were placed in a chitosan-vitamin complex solution for 3 minutes 6) freeze drying Put the soaked fruit slices in the freeze dryer freezer 7) Packaging Under aseptic conditions, the fruit freeze-dried tablets are packaged with nitrogen filling and food packaging film.

Kassel Machinery (Zhejiang) Co., Ltd. is a professional supplier of vacuum freeze-drying equipment as a member of Kassel Group. With "freeze dryer" as the core product. the company has formed targeted solutions for seven major production lines of freeze-dried products, including fruit and vegetables, meat (pet food), instant convenience food (lyophilized powder), beauty and biological products, laboratory lyophilized products, household freeze-dried products and others. Kassel is a high-tech enterprise that makes low-cost, high-efficiency and multi-purpose one-stop freeze-drying services. On July 15, 2022, we will bring our products to the "2022 FFC China Functional Food Conference" Our booth number is A50, and the exhibition time is from July 15, 2022 to July 17, 2022. Looking forward to visit our booth for business negotiation

The design of the freeze-drying machine automatic control system requires simple operation, starting from the material into the button, quick-freezing vacuum sublimation and drying in one go, prompting to shut down after the freeze-drying is completed. Relevant temperature and pressure control points should be carefully selected and properly controlled. The correlation between quick freezing, vacuum holding and heating should be properly controlled, and the process curve should be set for different materials. The freeze dryer consists of a refrigeration system, a vacuum system, a heating system, and an electrical instrument control system. So what are the benefits of the freeze dryer? Let's take a look: 1. Freeze-drying is carried out at low temperatures and is therefore particularly suitable for many heat sensitive substances. Such as protein, microorganisms and the like will not degenerate or lose biological vitality. Therefore, freeze dryers are widely used in medicine. 2. Since the freeze dryer is dried in a frozen state, the volume is almost constant, and the original structure is prevented from being concentrated. 3. The material after drying in the freeze dryer is porous and spongy. After adding water, it dissolves quickly and completely restores the original trait almost immediately. 4. Since the freeze dryer is dry under vacuum, there is very little oxygen, so some easily oxidizable substances are protected. 5. The loss of some volatile components in the material when the freeze dryer is dried at low temperature is very suitable for some chemical products and foods to dry. 6. The growth of microorganisms and the action of enzymes during the freeze-drying process cannot be carried out, so that the original sex can be maintained. 7. Drying of the freeze dryer can eliminate more than 95-99% of water so that the dried product can be preserved for a long time without deterioration. 8. Since the moisture in the material exists in the form of ice crystals after pre-freezing, the inorganic salt-dissolved substances originally dissolved in water are evenly distributed in the materials; 9. The material after drying in the freeze dryer is porous and spongy. After adding water, the solution dissolves quickly and completely, and the original trait is almost immediately restored; 10. Since drying is carried out under vacuum, there is very little oxygen, so some oxidizable substances are protected by drying in a freeze dryer.

The freeze dryer is mainly a machine consisting of a refrigeration system combined with a vacuum system and a heating system including an electrical control system. Since it is freeze-dried, there will definitely be a dry box and a refrigeration unit. There are of course some other components. In fact, there are many ways to dry, such as drying, drying or vacuum drying. The transparent door of the drying chamber is made of aerospace acrylic, which is a high-strength material that does not leak. And this has a partition freezing function. Under normal circumstances, the freeze dryer uses international famous brand compressors, so the overall operating efficiency is relatively stable, and the noise is very small. Many products need to be dried during production, so the freeze dryer will be used, but in order to effectively guarantee the quality of the products, we will use different drying equipment for different products, so that suitable drying is used. Drying in the way can effectively guarantee the relevant performance of the product. Among the many types of drying equipment, freeze dryers are a widely used type that is used in many production processes, especially in some food production industries. Freeze dryers have many superior properties compared to other equipment of the same type.

Pharmaceutical vacuum freeze dryers are equipments that focus on freeze drying biological and chemical products. The main purpose of pharmaceutical vacuum freeze dryers: It is mainly used for making biological and chemical products, lyophilized injection, natural medicines, heat-sensitive drugs, antibiotics, oral lyophilized tablets, etc. Freeze drying technique is involved in the process, which achieves the final purpose – drying. Main features: The vacuum freeze dryer is developed to reach the high efficiency and economy freeze drying technique. While designing the machine, the food security was firstly considered. The freeze dryer not only considered the food security, but also care about operators` safety. The diversity design of freeze dryer provides a better equipment life cycle. Freeze dryer is a product that contains freezing, drying and fluid technology. It is made by components and systems, for example, box, box door, cold trap, plate, refrigeration system, vacuum system, hydraulic system, circulation system, control system and other components or systems. It can also be customized, to add CIP/SIP system, and even CIP cleaning system. The whole freeze drying process have several steps: loading, pre-freezing, draining, drying, pressure lifting, pre-deflating, pressing plug, deflating, storage and discharging. All this steps can be automatically operated. Freeze dryers are produced based on several different techniques, the components used are all high-qualities. Kassel provides customers with the whole service of freeze-drying equipment production line project in the fields of food, biology and pharmaceutical engineering (turnkey project).