The small freeze-drying machine uses the vacuum freeze-drying technology to freeze the water-containing probiotic liquid material into a solid state at low temperature, and then in a vacuum environment, the solid ice is sublimated into water vapor and removed to obtain a probiotic bacteria freeze-dried powder with less than 1% water content.
The lyophilized probiotic powder processed by the freeze dryer basically retains the original active substances and nutrients, which is convenient for storage and transportation at room temperature for a long time.
Freeze-drying technology (referred to as freeze-drying) is a new type of food processing technology, which is very healthy and does not harm the human body. Let's take a look at how it is different from ordinary drying:
Ordinary drying is one of the ways to keep substances from deteriorating. There are many drying methods, such as sun drying, boil drying, drying, spray drying and vacuum drying. However, these drying methods are all carried out at temperatures above 0°C or higher.
The products obtained by drying are generally reduced in volume and hardened in texture. Some substances are oxidized, and most of the volatile components will be lost. Microorganisms will lose their biological activity, and the dried substances will not easily dissolve in water.
The principle of freeze-drying is well understood. First, put fresh fruits and vegetables in a small freeze-drying machine at about minus 50 °C for freezing. After the fruits and vegetables are frozen, vacuum the drying box, and increase the temperature slightly after the vacuum is formed.
The ice in the fruits and vegetables is directly sublimated into water vapor and separated from the fruits and vegetables, while the volume of the "skeleton" of the fruits and vegetables remains unchanged and loose and porous, and the moisture that can be removed by freeze-drying can reach more than 95%.
Freeze-drying technology is carried out at low temperature, such as proteins and microorganisms, without denaturation or loss of biological activity. When drying at low temperature, the loss of some volatile components in the substance is very small, which is suitable for drying some chemical products, medicines and food.
During the freeze-drying process, the growth of microorganisms and the action of enzymes cannot proceed, so the original properties can be maintained. Since it is dried in a frozen state, the volume is almost unchanged, the original structure is maintained, and no concentration phenomenon occurs.
Since drying takes place under vacuum with very little oxygen, some oxidizable substances are protected. Drying can remove more than 95-99% of the water, so that the dried product can be stored for a long time without deterioration.
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