The functions of each component of freeze dryer

Freeze dryers use the principles of freezing and sublimation to remove moisture from food, achieving long-term preservation and maintaining original properties. They are widely used in vegetables, fruits, meat, aquatic products, etc.

The components of the food freeze dryer play a key role in the entire freeze-drying process. The following are the functional characteristics of each component:

1. Vacuum system:

Functional characteristics: The vacuum system is its core component. By removing moisture and oxygen from the air, it creates a low-pressure environment, which is conducive to the freeze-drying process of food.

Function: Reduce environmental pressure, promote the evaporation of water from food, reduce the oxidation of oxygen on food, and maintain the color and nutrients of food.

2. Freezing system:

Functional characteristics: The freezing system freezes water into ice by lowering the temperature of food, providing conditions for the subsequent freeze-drying process.

Function: Quickly freeze food, reduce water loss during freeze-drying, and maintain the taste and nutrition of food.

3. Heating system:

Functional characteristics: The heating system provides heat during the freeze-drying process to promote the transformation of water from solid to gaseous state.

Function: Accelerate the sublimation process of water in food, reduce freeze-drying time, and maintain the quality of food.

4. Control system:

Functional characteristics: The control system monitors and adjusts parameters such as temperature and pressure during the freeze-drying process of food to ensure the stability and safety of the entire process.

Function: Automatically control its operation, improve production efficiency, and ensure food quality and safety.

5. Vacuum pump:

Functional features: The vacuum pump is a key component of the vacuum system, used to create and maintain an efficient vacuum environment.

Function: Remove the water vapor generated during the freeze-drying process to keep the system dry and stable.

6. Condenser:

Functional features: The condenser is used to condense water vapor into liquid water to prevent it from entering the food or system again.

Function: Reduce water loss, improve the freeze-drying efficiency of food, and maintain the quality and taste of food.