Small Production Capacity Vacuum Freeze Dryer for Food
　　Vacuum freeze-drying technology is used in a wide range of applications. As long as it is water-containing, non-toxic and non-corrosive, it can be made into a lyophilized product by freeze-drying. Almost all agricultural and sideline products, such as meat, poultry, eggs, aquatic products, vegetables, fruits, etc., can be made into freeze-dried foods, seasonings, instant foods, and the like. At present, the most widely used freeze-drying technology is the food industry, bio-pharmaceutical industry, medical industry, health care products industry, and nano-scale materials.
　　Outlook Freeze drying technology has many advantages, but its limitations still limit its wide application. The freeze dryer is expensive and difficult to operate, which makes the investment in technology development high; the freeze-drying cycle is long and the energy consumption is high, which greatly increases the use cost; the freeze-drying technology process is complicated, the control points are numerous, and the process development is time and personnel. There are higher requirements, and these factors limit the promotion of freeze-drying technology. However, there is no more efficient and effective technique for drying and storing biological products such as proteins than freeze-drying. With the rapid development of theoretical research in freeze-drying technology, freeze-drying equipment and technology have been perfected. Modern freeze-drying equipment can not only meet the processing requirements of various freeze-drying processes, but also gradually realize the intelligence in operation and control. With the advancement of freeze dryer technology, the utilization of energy by freeze-drying is continuously improved, and the freeze-drying cycle It has also been significantly shortened; the combination of vacuum freeze-drying technology with automatic plugging technology and automatic sealing technology for ampoule has promoted its widespread use in biomedicine. The development and use of new protective agents greatly reduces the development of freeze-drying processes