Introduction about Fruit Vegetable Lyophilizer 

  Fruit Vegetable Lyophilizer  is a advanced method of dehydration,whose process takes advantage of the principle of ice crystal's lyopilization under purified vacuum condition ,in which the water inice form on the frozen goods can be directly lyophilized into steam without melting in advance ,thus the goods are dried .

Application area of Fruit Vegetable Lyophilizer 

  1. Food industry

  Fruit Vegetable Lyophilizer  could be used in the drying vegetables ,meet,fish,condiment instant food and specialtyetc for keeping the foods original fresh look ,smell ,taste ,shape.The freeze-dryed products can regain watercompetently and could be easily longer stored and less-costly transported.

  2. Nutrition and health care industry

  Fruit Vegetable Lyophilizer nurture products such as Royal jelly ,ginseng, terrapin,rainworm., etc are more naturaland orginal.

  3. Pharmaceutical industry

  Fruit Vegetable Lyophilizer  could be used in the drying of Chinese and western leechdom such as blood serum,bloodplasma,bacterin,enzyme,antibiotics,hormone.,etc

  4. Biomedicine reserch

  Fruit Vegetable Lyophilizer  could long-termly store blood,bacteria,artery,bones,skin,cornea,nerve tissue and organs ,.etc which can regain water and rebirth competently

Advantages of Fruit Vegetable Lyophilizer 

  Fruit Vegetable Lyophilizer  is the most advanced technology for food dehydration processing at present. Compared with common drying method, Freeze dried food features long period of quality assurance, good rehydration natrue, good-looking color, good flavor, taste, shape and high content of nutritious components. The dried food basically remains unchanged in its volume and shape, it looks like sponge and has no shrinking. This kind drying technology can be widely used in process of vegetables, fruits, condiments, aquatic products, biological products, medicine, beverage and etc.

1.Taste fresh Freeze-dried foods, like frozen, retain virtually all their fresh-food taste and nutritional content. Freeze-drying removes the water, not the flavor.

2.Look fresh Freeze-dried foods maintain their original shape and texture, unlike dehydrated foods, which shrink and shrivel due to high-temperature processing. Freeze-drying removes water under low temperatures which keeps intact the moisture channels and food fibers. Just add water, and in minutes every fresh food detail returns.

3.Weigh less than fresh Freeze-dried foods have 98% of their water removed. This reduces the food's weight by about 90%. 

4.Stay fresh Freeze-dried foods can be stored at room temperature, without deterioration or spoilage. This is because freeze-drying and packaging remove both water and oxygen - the two primary causes of food deterioration.  

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