Freeze drying or Lyophilisation is a process that is used to dry or preserve perishable material (food or tissues or blood plasma or anything, even flowers), without destroying their physical structure. This process extracts the water from food and other substances so that they remain stable and can be stored at room temperature for a long time.
Freeze-drying is carried out by a process called sublimation. In this process the material that needs to be freeze-dried is first frozen to a particular temperature so that the water content in the material becomes ice and then the temperature increased and pressure reduced in near perfect vacuum so that the ice sublimes into water vapour without actually melting the material. This water vapour is collected in a condenser where it condenses into ice.
Freeze drying is also known as cryodesiccation or lyophilisation. The main objective of freeze-drying is, that the product should be well soluble in water and should have the same characteristics of the initial material.Freeze-dried products do not require any additives, is the ideal natural food and food additive.
Dried foods are used in the field of aviation food due to its characteristics of their quality, and later due to their long-term, lightweight characteristics is applied to military food reserves. Freeze-up products do not have to preserve for more than 5 years, Western reserves are freeze-dried food up to 25-year shelf life.
Freeze-dried food, the former nobility of the astronauts, now has become a new favorite in many food industries. The domestic freeze-up industry started in the late 1990s, from the lyophilized fruit slices of exports, lyophilized fruit cereals, lyophilized, easy to solve, freeze-dried vegetables, etc. Dried sour milk beans, etc. Qingdao Advanmatch packaging produces and supplies Freeze-dried food packaging bags and film rolls for your freeze-dried food packaging usage purposes. Please feel free to contact and ask me questions if you need any help.
Post time: Mar-07-2022