Freeze drying food with low temperature, preserve color, vitamins, odor, structure and keep active ingredients. Food freeze drying by sublimation technology, >99.99% of its nutrient will preserve. And lyophilized product moisture contain mostly <3%, which means the shelf life can be 15years or longer.
Whether for emergency food prepare or daily snacks, freeze dried food have a lot advantages compare with other dehydration method that use higher temperature.
Typically applications:
- Fruit
- Vegetables
- Prepared meals
- Mountain foods
- Meat
- Seafood
- Soup
- Instant noodles
- Instant coffee
- Special fit seasonal products or perishable products.
Products that whole piece, sliced, cubbed, powderd; pasta, loose type; nude or in package etc.
Freeze drying cow/donkey/goat/camel milk, or deep-processing products like yogurt, probiotics and ice cream. Drying below minus celsius degree, preserve their nutrient and active cultures.
Freeze dried dairy products are light weight, easy transport and no request critical storage environment.
Freeze drying lyophilization is the common drying method in pharmaceutical industry. Success and no damage turn them to stable/long shelf life/easy storage/easy transport solid phase, by add solvent or water, can quick rehydration.
Typical applications: Vaccine, Penicillin, veterinary, styptic cotton, API etc. Liquid, solid; bulk, vials loading; heat sensitive pharmacy or bio samples.
Bud, blooming, with or without stem, for preservation and decoration.
Storage or in-depth study of samples' characters.
More on laboratory freeze drying
Cat, dog, fish food high quality freeze dried.
More on pet food freeze drying
Snake or scorpion Venom, fruit peel extraction, bacteria etc.
More on biological freeze drying
Chemical solvent, water etc. after freeze drying, study its characters.
More on chemical freeze drying