Food Freeze Drying

Freeze drying perfect fit food preservation. Make it light weight, easy storage and transport. With original structure and nutrients are preserved. Also because of the final dried food moisture less than 5%, its shelf life will extend to 20 years or more.

Typical Applications:

  • Fruit,
  • Vegetables,
  • Prepared meals,
  • Meat,
  • Seafood,
  • Soup,
  • Instant noodles,
  • Instant coffee,
  • Special fit seasonal products or perishable products.
Freeze Dried Tomato Egg Soup

Freeze Dried Tomato Egg Soup

Whether for emergency food preparation or snacks, freeze drying food have a lot of advantages compare with other dehydration method that use higher temperature.

Food Freeze Drying Processes:

Frozen foods are placed in drying chamber, reduce inside pressure and create vacuum environment. Base on water triple point, when chamber pressure drops to a certain level, the frozen water in raw product will start sublimate. While all the water removed, the food is dehydrated.

During food lyophilization, vacuum pumps will maintain the drying chamber pressure. Condenser will continue chilling down and condensing sublimated vapors. A PLC based controller is use to execute the pre-set freeze drying steps and charge parts working.

Have you any questions or need any consultation service!

We’re always interested in new challenges. Please don’t hesitate to get in touch with us regarding your project.