A brief introduction to the small freeze dryer - ZZKD

The mini freeze dryer offers automatic freeze drying, defrost, system and leak rate testing. Data can be printed numerically or graphically. The same control system is also used for industrial dryers, allowing for scale-up of production. Interactive maintenance screens simplify component servicing. With customer approval, all systems can be accessed remotely to resolve process issues. Now available for cleaning in place.Small freeze dryer Dongfeng BAU-01 programmable heating and temperature controlThe small freeze dryer simplifies the tedious operation of the traditional laboratory freeze dryer, prevents the contamination of the material, and accelerates the moisture sublimation of the material. This series of models has programmable functions of heating and temperature control, and can view the freeze-drying curve, which is convenient for users to observe the freeze-drying process of materials.The four advantages of small, precise, ingenious and simple freeze dryers refer to:?Small: Small in size, it is several times smaller than the current freeze dryer with the same area.?Fine: Fine workmanship, just like the sparrow is small, it has all the internal organs, the key parts are imported, and the performance is stable.? Clever: flexible use, small footprint, can be used on the desktop, or can be used in a corner that does not get in the way.?Simple: In-situ freeze-drying reduces the manual and cumbersome operation of traditional laboratory freeze-drying machines, and the future system operation will also realize a simple operation of one-key start.The technological process of freeze-dried food processing includes the following preparation steps (taking vegetables as an example):Step 1. Selection of raw materials. The selected raw materials are fresh, have no peculiar smell, and have no decay phenomenon. The pesticide residues and pollutants should comply with the provisions of the corresponding national standards and industry standards;Step 2, cleaning, cleaning the soil and sundries, and removing some old leaves;Step 3: Cut into different shapes according to customer requirements;Step 4, blanching, put the cut vegetables into the boiling tank in time, and complete the blanching at the specified time and temperature. The water temperature is above 85?, and the materials are put in, and the blanching is maintained for 2-6 minutes above 90?;Step 5, cooling, pick up and cool in time after cooking to prevent accumulation;Step 6, ingredients, according to the product and customer requirements, add salt or not add salt, do not add other food additives;Step 7: Loading into trays, loading the cooled ingredients vegetables into the tray of the freeze dryer and entering the drying bin of the freeze dryer;Step 8: Freezing, the temperature of the freezer should be controlled below -18°C, and the freezing time should not be less than 2 hours;Step 9. Vacuum freeze-drying: put the vegetables after cooling Zhejiang water into the Shanghai Red Deer new generation food freeze-drying machine (no need for cold storage) for freeze-drying, and freeze at -30°C to -40°C in the pre-freezing stage, so that the vegetables can be frozen. The core temperature is lower than -30?; the moisture content of vegetables is lower than 3% in the sublimation drying stage.Step 10. Inner packaging. After the vacuum drying is completed, first check whether the room is clean, and open it for sterilization and dehumidification one hour in advance; the products leaving the vacuum drying box must be sealed and completed in the inner packaging within 60 minutes to prevent moisture and pollution;Step 11: Pack the outer packaging into the outer packaging box according to the specified requirements, pay attention to the correct marking of the outer packaging box, and the label is complete and correct.ZZKD Machinery is a leading laboratory extraction equipment manufacturer and produce extraction equipment,reactor equipment,drying equipment,etc.