High quality 20kg sublimation dryer

The 20kg sublimation dryer with advanced food drying technology is an important equipment in the food industry. Freeze drying technology is used to dry food products effectively, ensuring that they retain their original nutritional value, color and flavor.

What is a sublimation dryer?

Freeze drying is a technique also known as “freeze drying”. The freeze drying process is an important technique in preserving and drying food. Freeze dryers allow food to be frozen in a vacuum environment, then heated so that the water from the product turns directly into vapor without going through the liquid state. This helps maintain important product characteristics such as color, taste and retain important nutrients.

Freeze dryers are often used for food products such as dried fruits, herbs, organic foods and other products with high economic value. This technology is especially useful in preserving products with high nutritional value without losing important ingredients. However, freeze dryers are often expensive and require specialized knowledge in operation and maintenance, so they are often used by professional companies and businesses in the food industry.

What is the structure of the 20kg sublimation dryer?

Sublimation dryer  operate under complex drying conditions such as vacuum pressure, minus -20 degrees Celsius drying temperature, water in the product turns to ice, under the influence of pressure and temperature changes the ice transforms. to the vapor phase, this is called sublimation. The advantage of freeze-dried products is that the shape of the dried product does not change from the original.

Structure of sublimation dryer:

• Vacuum pump: is an important device to create a vacuum environment in the drying chamber. It helps remove air and moisture, allowing the sublimation process to take place.
• Freezing department: This department is responsible for freezing the product in the early stages of the process. It helps condense moisture and freeze the product, preparing it for the drying stage.
• Heating element: After the product has been frozen, the vacuum pump has created vacuum conditions, and the heating element begins to increase the temperature inside the drying chamber. This process causes the water in the product to change from a liquid state to a vapor, this is called sublimation.

This process requires precise adjustment of parameters such as temperature and pressure to ensure product loss and maintain important characteristics such as color and flavor. Freeze dryers are typically designed to perform this process in an automated and controlled manner to ensure the quality of the final product.

How does the freeze drying process of 20kg take place?

Freeze drying is the process of drying frozen products under vacuum conditions. Under this condition, when heated, water will sublimate directly from solid form (ice) to gas form. This helps the product retain its original shape, color, flavor, and nutrients after dehumidification. Freeze drying goes through 3 stages as follows:

In the first stage, the freezing department will freeze the product:

Normally it takes 6-8 hours. Fresh food is quickly frozen at very low temperatures (-30 to -50 degrees Celsius). Then put it into the vacuum chamber. In some lines, to save time, people will freeze the product first in a quick freezing machine. Then, put it in the freeze dryer. During the sublimation process, the temperature in the drying chamber will always be negative.

Even in the water trap, the temperature is very negative. However, on the product tray there will be a heating element design. For sublimation to occur, the product can be heated up to 70 degrees

The sublimation and vaporization stage in a vacuum environment:

The vacuum pump removes all the air inside the drying chamber, creating a vacuum environment. The resistor will heat the ice to sublimate into steam. The water vapor that sublimates out of the product will be reabsorbed in a part called the water trap. The temperature in the water trap is usually about 200 degrees Celsius lower than the ambient temperature of the drying chamber.

When steam enters the water trap, it immediately condenses into ice. In a vacuum drying environment, the ice crystals in the material will sublimate without going through the liquefaction stage. About 90% of the moisture in the material is removed.

Completion phase

At this stage, only moisture remains in the product deep in the core. At this time, the resistor will heat up very high, possibly up to 70 degrees Celsius. The process continues until no more moisture escapes. Then, move to the secondary drying stage, to evaporate the remaining moisture, the temperature is gradually adjusted to increase. The moisture in the raw materials is about 1~4%.

Drying is the process of drying products using heat and wind. Heat will cause the water in the product to evaporate, and wind will carry moisture out of the drying chamber. Freeze drying will produce a wonderful product. Freeze-dried products have a very long shelf life under appropriate packaging conditions and can be stored at room temperature. Because the water activity in the product is usually very low (below 0.3). With such low water activity, enzymes and microorganisms are almost completely inhibited.

The advantages that the 20kg sublimation dryer brings

Currently, in addition to serving the purpose of drying agricultural products, the 20kg freeze dryer brings many benefits both in health and in daily life. Here are the benefits that sublimation dryers bring

20kg freeze dryer helps keep nutrients intact

Freeze drying technology has changed the way we handle and preserve raw materials, especially in the pharmaceutical and high-value food manufacturing industries. Freeze drying not only maintains important nutritional and active ingredient content, but also preserves the natural color and flavor of the product. This helps the dried products not only taste and aesthetically appeal, but also ensures that they meet quality and nutritional standards.

Besides, freeze drying technology also helps preserve products for a long time without losing quality, thereby minimizing loss and waste. It also removes harmful elements such as bacteria and microorganisms from the product, ensuring hygiene and safety. This technology optimizes the production process, increases production efficiency and reduces loss costs.

20kg sublimation dryer helps keep the product’s color and shape intact

Product quality and integrity is an important factor for the food and pharmaceutical industries, and freeze drying technology solves many of the challenges in maintaining this quality. Not only does it preserve the natural color, taste and aroma of the product, freeze drying also helps maintain important nutritional properties and active ingredients inside the ingredients.

The water content of the raw material when changing from solid state to vapor state during the freeze drying process does not affect the product structure. This helps the dried product retain its original shape, texture and volume. no shrinkage or deformation. Especially in the case of high-value products such as Cordyceps, maintaining this property is extremely important to ensure commercial and nutritional value.

Freeze drying helps prolong product preservation time

Reducing moisture below <5% during freeze drying is an important point. This creates a harsh environment for the organisms, preventing them from growing and harming the material. At the same time, removing water from the product helps prevent nutrients and active pharmaceutical ingredients from decomposing or changing.

This principle is similar to traditional drying methods, but with freeze drying, the material is placed in a vacuum environment, helping the water in the product turn into vapor without going through a liquid state. This ensures that key ingredients in the product, including color, flavor, and nutrients, are maintained without alteration or loss of value.

Estimate the food preservation time using the following tips:

• Freezing method can preserve food for up to 2 years
• Canned method can preserve for 3 years
• Drying method can preserve up to 4 years
• The freeze drying method preserves food for up to 25 years.

Thus, the freeze drying method has many outstanding advantages compared to traditional methods.

Contact to dry samples from SUNSAY 20kg freeze dryer

SUNSAY freeze dryer is a product researched and manufactured in Vietnam by engineers specializing in drying with many years of experience. SUNSAY’s mission is to improve the value of processing and preserving post-harvest agricultural products in Vietnam, contributing to solving the post-processing stage of the fruit industry. SUNSAY 20kg freeze dryer ensures standards of quality, safety and food hygiene.

SUNSAY freeze dryer has a sample drying support program for customers to check the quality and evaluate investment effectiveness. Please contact SUNSAY Sublimation Dryer immediately.

How much does a 20kg sublimation dryer cost?

Please contact SUNSAY Vietnam dryer immediately to know the price policy for sublimation dryers.

SUNSAY Vietnam freeze dryer is always ready to advise and support on drying methods and preservation of food, fruits, agricultural products, and seafood.

SUNSAY 15kg sublimation dryer offers a completely new solution that saves time, reduces investment costs for users, and brings high economic efficiency. With a reasonable price, SUNSAY Vietnam believes that this device is completely worth investing in and using for a long time, bringing the most optimal efficiency.

For detailed advice, please visit the website: dryer.com.vn  or immediately contact Hotline: 0935.995.035 or switchboard number: 094.110.8888 for support.

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