Vacuum Freeze Dryer

1. Freeze-drying is conducted at low temperatures, making it particularly suitable for many heat-sensitive substances.
2. Minimal loss of volatile components occurs during low-temperature drying, preserving original nutritional content.
3. Microbial growth and enzymatic activity are inhibited during freeze-drying, thus maintaining the original shape.
4. Drying takes place in the frozen state, resulting in almost no change in volume and maintaining the original structure without concentration.
5. The dried material is porous and spongy, quickly and completely rehydrating upon water addition, almost instantly regaining its original shape.
6. As drying occurs under vacuum conditions with minimal oxygen, it provides protection to substances prone to oxidation.
7. Drying eliminates over 95-99% of water content, allowing dried products to be preserved for extended periods without deterioration.

This vacuum freeze dryers are suitable for drying a variety of materials including active pharmaceutical ingredients, nutritional supplements, fruits, vegetables, instant foods, convenience foods, pet food and chemicals.