Apply experimental freeze-drying mechanism to produce products required by different industries
The experimental freeze dryer can freeze the water in the product in advance, and then sublimate the frozen water in the product in a vacuum environment to obtain a freeze-dried product. In short, the water in the product is extracted in a low temperature environment to retain its original nutrition. Freeze drying is a good method of drying. However, it requires relatively expensive special equipment, and the energy consumption in the drying process is large, so the processing cost is high. At present, it is mainly used in the following aspects. ?
1. Microbes and algae: such as long-term preservation of various bacteria, yeast, enzymes, protozoa, fine algae, etc.
2. Biological specimens and biological tissues: For example, make various animal and plant specimens and dry preserve the skin, bone, aorta, heart valve and other peripheral tissues used for animal xenograft or homogeneous transplantation.
3. Make small tissue pieces for optical microscope, electron scanning and transmission microscope.
4. Drying aspects of food: such as coffee, tea, meat fish eggs, seaweed, fruits, vegetables, seasonings, tofu, convenience foods, etc.
5. Advanced nutrition products and Chinese herbal medicines: such as royal jelly, honey, pollen, Chinese herbal medicine preparations, etc.
6. Preparation of ultra-fine powders: For example, ultra-fine powders such as Al2O3, ZrO2, TiO2, Ba2Cu3O7-8, and Ba2Ti9O20 are prepared.
7. Other aspects: such as catalysts in chemical industry, the catalytic efficiency can be increased by 5-20 times after lyophilization; the leaves and soil of the plants can be lyophilized to study the effects of soil, fertilizer, and climate on plant growth and the role of factors; Wet wooden artifacts, flooded book manuscripts, etc. are lyophilized.
 The standard of lyophilized products produced by experimental lyophilizers. The normal shape is uniform color. The pores are dense and maintain the volume before lyophilization. The shape is basically unchanged and a sponge-like mass structure is formed. Different products have different quality indicators, such as the moisture content of the product, storage stability, reducibility, viability of live bacteria or the potency of the drug. Nutrient components in food. Preservation rate of aromatic components, etc. Many of these indicators need to be inspected with special equipment and methods according to relevant standards.