Food Freeze Dryer

Technical Parameters

Cold trap minimum temperature: ≤ -60°C (No-load)

Shelf temperature range: -30°C to +80°C (with a maximum limit of 100°C; long-term operation at this temperature is not recommended)

Ultimate vacuum level: ≤ 10 Pa (No-load)

Number of shelves: 4+1 layers

Shelf size: 400×630 mm

Main unit dimensions: 2000×1250×1730 mm

Product Uses

1. Food Component Analysis: Used for analyzing the components, nutritional substances, additives, etc., in food to understand their composition and characteristics.

2. New Product Development: Suitable for developing new food products, including frozen foods, ready-to-eat foods, dietary supplements, and more.

3. Food Preservation: Freeze-drying food items to extend their shelf life, preventing spoilage and changes in quality.

4. Food Texture Research: Investigating the texture, consistency, and taste of food products to improve their flavor and mouthfeel.

5. Food Microbiology Studies: Employed for researching the microorganisms, bacteria, and fungi present in food, evaluating their growth and survival under different conditions.

6. Quality Control: Monitoring changes in food quality under different processing and storage conditions to ensure product consistency and quality.

7. Food Safety Research: Used for detecting harmful substances, contaminants, and residues in food to ensure product safety.