Freeze drying equipment

Lyophilization or freeze drying is a process in which water is removed from a product after it is frozen and placed under a vacuum, allowing the ice to change directly from solid to vapor without passing through a liquid phase. Freeze drying equipment takes advantage of the scientific principle of “sublimation,” the direct transition of a solid to a gas, by removing ice (the solid) from frozen food as water vapor (a gas). Using sublimation, the food retains much of its original texture, flavor, and nutrition when rehydrated.

Freeze drying food equipment uses a process called lyophilization to lower the temperature of the product to below freezing, and then a high-pressure vacuum is applied to extract the water in the form of vapor. The vapor collects on a condenser, turns back to ice, and is removed. Finally, a gradual temperature rise extracts all remaining 'bound' moisture from the product. This process retains the physical structure of the food product and preserves it for re-hydration later.

With freeze drying equipment, foods and liquids can be dried at low temperatures without damaging their physical structure. Freeze-dried foods don’t need to be refrigerated or preserved with chemicals and can be reconstituted quickly and easily by adding water. Conventional drying methods also have a major disadvantage as the high temperatures used can cause chemical or physical changes. Changing the taste or texture of a food product could make it inedible or less palatable which would be very undesirable.

KEMOLO designs and manufactures freeze drying equipment for sale worldwide. Our freeze-drying equipment are very popular in the production of freeze-dried food. Freeze dried food is lighter and more compact, making it ideal for situations where space is at a premium. You are welcome to contact us with your industrial freeze-drying equipment inquiries.