Food freeze-drying is a process of sublimation dehydration and drying of various materials containing moisture under low-temperature freezing and vacuum conditions. It is carried out under the conditions of oxygen-free and light-proof. The thermal denaturation is small and the characteristic flavor of the food is effectively maintained. Food freeze-drying can maximize the preservation of various vitamins, carbohydrates, proteins, chlorophyll, biological enzymes, amino acids and other ingredients in food.

Vacuum Freeze-dry Technology:

After processing all kinds of sea food and meats according to their characteristics, under low temperature and high vacuum, the water in the pre-frozen food is directly removed as water vapor by solid sublimation without the melting of ice, thus achieving dehydration and drying of the sea food and meats.

Precision and trustworthiness:

Laboratory and pilot freeze dryers, production freeze dryers, upgraded freeze dryers, penicillin bottle feeding and discharging systems, small filling high-speed feeding and discharging systems, cryogenic feeding and discharging systems, APIs The freeze-drying feeding and discharging system perfectly serves the entire process of R&D and manufacturing in the pharmaceutical industry.

Principle of Vacuum 

Freeze Dryer Technology

After processing all kind of foods containing  water according to their characteristics, under low temperature and high vacuum, the water in the pre-frozen food  is directly as  water vapor by solid sublimation without the melting of ice , thus achieving dehydration and drying of the food.

Complete System of Vacuum-Dry  Equipments