Freeze dryer Standard M

Freeze-drying, dehydro-freezing or cryodrying, is a dehydration process generally used to preserve a perishable food or make the material more suitable for transport.

Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the water frozen in the material to sublime directly from the solid phase to the gas phase, without passing through the liquid state. To speed up the process, freeze-sublimation cycles are used to remove virtually all of the free water contained in the original product, while preserving the molecular structure of the freeze-dried substance.

This technique is mainly used in the food and pharmaceutical industry for the preservation of foodstuffs and medicines. It is an expensive technique compared to traditional drying methods but results in higher quality products, as it fully preserves all the nutritional and organoleptic characteristics of the original product (aroma, flavour and medicinal properties).

For cryodrying up to 4.5 kilos of food per cycle.

Process

1. The products are placed in the freeze dryer and frozen at -40 ºC.
2. Once frozen, the freeze dryer creates a vacuum around the product and the ice is transformed into steam and evaporates (vacuum pump included).
3. The freeze-dried product must be placed in an aluminised container or preservation bag with an oxygen absorber (such as Air Out Oxigen) to ensure freshness until the day it is to be consumed.

Including

• Standard freeze dryer medium
• Vacuum pump
• Vacuum pump oil
• Oil filter
• Stainless steel trays (set of 4)
• Guide for freeze-drying
• Mylar bags (50 ct)
• Oxygen absorbers (50 ct)
• Impulse sealing.