Food process Freeze Dryer drying process
Food process Freeze Dryer drying process
process is divided into two phases, one is the freezing phase, and the other is the vacuum phase (also called the drying or sublimation phase). Many people think that the lower the vacuum in the freezing temperature and the drying stage, the better, in the process of using the lyophilizer, but it is not.
The characteristics of each material are different, so the respective crystallization points are different. The freezing temperature and the water-trapping temperature of the freeze-drying machine are mainly determined according to the characteristics of the material itself, not the lower the better, the lower the temperature. Waste energy consumption, and secondly the time in the food process Freeze Dryer.
The drying stage can be further divided into pre-drying, primary drying and secondary drying. The application of each stage and the degree of dryness that can be achieved are mainly determined by the drying process.
Food process Freeze Dryer pre-drying refers to the first stage of drying to remove free moisture;
Food process Freeze Dryer refers to the drying stage in which free moisture is mainly removed. One drying can only be carried out in a vacuum;
Food process Freeze Dryer refers to the drying stage from the start of freeze-drying to the complete removal of moisture contained in the solid state of polymerization.
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