Benefits of in-situ freeze-drying technology applied on food freeze dryers

    In-situ freeze-drying technology, as the name suggests, is a two-stage process of pre-freezing and drying. No manual operation is required. For example, during the operation of the food freeze-drying machine, the cleaned food is put into the freeze-drying room, and the lyophilization is directly finished. The food can be taken out and packaged. There is no unnecessary interference operation during the whole process, and the automation process.

    Application benefits of in-situ freeze-drying technology on food freeze dryers:

When the food is pre-frozen and transferred to the drying stage, no manual operation is required, which saves labor costs;

In-situ freeze-drying technology automates drying throughout the process, avoiding the intervention of traditional drying process and affecting the freeze-drying effect of food, thus avoiding economic losses;

The in-situ freeze-drying technology avoids the contamination of the food contact process and ensures the quality requirements of the freeze-dried food.