Kitchen Freeze Dryer
(a)10 series
Lab Scales Desktop(Freeze-dried material 1.5-2KG)
(b)12 series
Lab Scales Vertical(Freeze-dried material 2KG)
(c)18 series
Scientific Research Scales(Freeze-dried material 3KG)
2.Pilot Freeze Dryer:
0.2m²/0.3m²/0.5m²/1m²/2m²/---Pilot Scales(Freeze-dried material 3KG-20KG)
3.Industrial Freeze Dryer:
5㎡/10㎡/20㎡/30㎡/50㎡/100㎡/200㎡/300㎡(Freeze-dried Weight 5T~60T)
4.Customization: set up the specifications you need
(a)Freeze-dried Area
(b)Freeze-dried Weight
(c)Freeze-dried Material
(d)Interlayer Quantity/Size
(e)Cold Trap Temperature
Description
Technical Parameters
A kitchen freeze dryer,also known as a domestic freeze dryer or home freeze dryer,is a specialized kitchen appliance designed to remove water content from food through the freeze-drying process.This process involves freezing the food at extremely low temperatures and then subjecting it to a vacuum environment,which allows the ice crystals within the food to sublimate directly into vapor,bypassing the liquid state.
The working principle mainly includes three stages:pre-freezing,sublimation drying and analytical drying.First,the ingredients to be dried are pre-frozen to make the water inside freeze;Then,in a vacuum environment,the ice in the food is sublimed into water vapor by heating,thereby removing the water in the food.Finally,in the analytical drying stage,the residual water in the ingredients is further removed to achieve the purpose of drying.
We provide kitchen freeze dryer, please refer to the following website for detailed specifications and product information.
Product: https://www.achievechem.com/freeze-dryer/pilot-freeze-dryer.html
Specifications Table
Electric Heating
Silicone Oil Heating
Main feature
Efficient drying: Kitchen freeze-dryers quickly remove moisture from ingredients while retaining their nutrients and original flavor.
Retain the original flavor: Due to the lower temperature during sublimation, the flavor and aroma of the ingredients are intact.
Easy to store: Dried ingredients reduce in volume, making them easier to store and carry, while extending shelf life.
Versatility: The kitchen freeze dryer is not only suitable for drying fruits, vegetables and other ingredients, but also can be used to make a variety of freeze-dried food and condiments.
Biological sample preservation
principle
Kitchen freeze-dryers remove moisture from biological samples by cryogenic freezing and vacuum sublimation.At low temperatures,the water in the biological sample rapidly crystallizes into ice,and then under vacuum conditions,the ice crystals sublimate directly into water vapor and are discharged out of the system,thus achieving the purpose of drying.In this process,the temperature of the biological sample is always kept at a low level,avoiding the damage of high temperature to the sample.
advantages
Maintaining the original state of the sample
The structure and composition of the material are maintained by avoiding the loss or structural damage of the active material that may be caused by conventional heating and drying,thus improving the sustainable utilization of the biological sample.
01
Extended storage time
Through ultra-low temperature freeze-drying technology,water in biological samples is effectively removed,which greatly reduces the rate of microbial activity and enzyme-catalyzed reactions.As a result,samples can be stored in a frozen state for a long time and retain their original biological properties.
02
Reduced storage space
Compared to traditional liquid storage methods,cryogenic lyophilization can transform biological samples into dry powders or lumps that are lightweight and easy to store.This not only saves storage space,but also makes it easier to transport samples.
03
Enhanced sample stability and durability
Thanks to the low temperature treatment and vacuum environment during the ultra-low temperature lyophilization process,the cellular and molecular structure of the biological sample is maintained,reducing the risk of oxidation,chemical decomposition or microbial contamination.This stability and durability makes freeze-dried samples ideal for long-term preservation.
04
Application example
Cell and tissue samples:Cells and tissues are important samples in biological research.Its original structure and activity can be maintained through the preservation of the device,which provides a reliable sample source for subsequent experiments such as cell culture and tissue section.
Microbial samples:The preservation of microbial samples is of great significance for disease diagnosis and epidemiological research.Kitchen freeze-dryers can effectively remove moisture from microbial samples,extend their storage time,and preserve their biological properties.
Blood and urine samples:Blood and urine are important samples in clinical diagnosis and medical research.Through the storage of the device, the original chemical composition and biological activity can be maintained, providing a reliable sample source for subsequent biochemical analysis, genetic testing and other experiments.
Matters needing attention
Choose the right container:The container with good sealing,heat and cold resistance should be used for storage,such as glass bottles,plastic bags,etc.,to avoid contact with air and water.
Keep low temperature and dry:the storage temperature should generally be lower than -20℃ to delay the degradation and oxidation of the sample.
Avoid direct sunlight:sunlight will heat and deform the sample,and will also destroy some components in the sample,so avoid direct sunlight or place in a bright place.
Regular inspection:During the storage period,the status of the sample should be checked regularly,and the information such as the preservation status and code placement should be updated in a timely manner to ensure that the sample is stored in a durable and stable manner.
High retention of nutrients
Drying principle
Kitchen freeze-dryers remove moisture from ingredients by cryogenic freezing and vacuum sublimation. First, the ingredients are quickly frozen to very low temperatures, causing the water in the ingredients to form ice crystals. Then, in a vacuum environment, the ice crystals are sublimed directly into water vapor and discharged out of the system by heating, so as to achieve the purpose of drying. In this process, the temperature of the ingredients is always kept at a low level, avoiding the destruction of nutrients by high temperature.
Technical characteristics
Low temperature protection
The kitchen freeze dryer adopts the method of low temperature freezing when processing ingredients, which can effectively slow down the speed of chemical reaction and reduce the activity of enzymes, thus avoiding the loss of nutrients. In contrast, traditional heating treatments can cause vitamins and other nutrients in the ingredients to be destroyed by high temperatures.
Vacuum environment
Vacuum drying is a drying method that does not require heat, and the ingredients are not affected by high temperatures during the process, so they can better maintain their nutrients. At the same time, the vacuum environment can also prevent the oxidation reaction between the food and the oxygen in the air, so as to maintain the color and flavor of the food.
Direct sublimation of water
Due to the direct sublimation of water in the form of ice crystals in the freeze-drying process, the problem of the destruction of food cells caused by the formation of large particles of water ice crystals in the food is avoided. As a result, freeze-dried ingredients retain their original structure and taste, while also helping to reduce nutrient loss.
High retention of nutrients
Vitamin retention
Kitchen freeze-dryers are good at retaining vitamins in ingredients, especially heat-sensitive vitamins such as vitamin C. Data show that the actual loss rate of vitamin C in the lyophilization process will be controlled within 10%, which is far lower than other drying methods.
Mineral and enzyme activity maintenance
In addition to vitamins, the device is also better able to retain mineral and enzyme activity in the ingredients.These components are essential for maintaining normal physiological functions of the human body.
Other nutrients
The device can also retain proteins, fats, carbohydrates and other nutrients in the ingredients, making the dried ingredients closer to fresh ingredients in terms of nutritional value.
Precautions for buying freeze-dried food
Product qualification and certification
Check the manufacturer's qualification
Choose the products produced by the manufacturer with formal production qualification and good reputation. You can check the manufacturer's information on the product packaging, or check its qualification and reputation on the relevant official website.
Check product certification
Quality freeze-dried foods are usually subject to strict quality control and safety certification. At the time of purchase, you can check whether the product has passed the relevant food safety certification, such as ISO, HACCP, etc.
Ingredients and ingredients
Pay attention to the ingredient list
A good freeze-dried food ingredient list should clearly list all ingredients and avoid unnecessary additives. Especially for sensitive people, such as children, pregnant women, etc., more attention should be paid to whether the ingredient list contains potential allergens or inappropriate ingredients.
Pay attention to the nutritional content
According to the individual needs, pay attention to the nutritional content of the product, such as protein, fat, sugar, vitamins and minerals. Especially for people who need to control the intake of calories or specific nutrients, the nutrient content table of different products should be carefully compared.
Appearance and taste
Observe the appearance
High-quality freeze-dried food should be dry and not greasy, with distinct particles and even color. If the surface of the product appears oil stains, uneven color or particle adhesion, it may indicate that its quality is poor.
Try the taste
If you can, try the taste of the product. Good freeze-dried food should be crisp and tasty, retaining the original flavor and nutrients of the food. If the taste is too dry or too wet, it may indicate that the preparation process or storage conditions are not good.
Preservation and rehydration
Pay attention to storage conditions: Freeze-dried food should be stored in a cool, dry, dark environment to prevent moisture, mold or deterioration. At the time of purchase, you can check whether the packaging of the product is well sealed and whether there are moisture-proof measures.
Test rehydration: High quality freeze-dried food should have good rehydration. Before purchasing, you can try to rehydrate a small amount of product and observe its ability to return to a near-fresh food state. If the rehydration is not good, it may indicate that there is a problem with its production process or storage conditions.
Price and cost performance
Compare prices: Different brands, different specifications of freeze-dried food prices may vary. When buying, you can compare the prices of different products and choose the cost-effective products.
Beware of the low price trap: While price is not the only measure of product quality, too low a price can mean that product quality is difficult to guarantee. Therefore, when buying, we should be alert to the trap of low prices to avoid buying inferior products.
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