Small R&D freeze dryer Small freeze dryer

Small R&D freeze dryer Small freeze dryerTechnical parameters:

Small R&D freeze dryer Small freeze dryerProduct Features:

1. Product, technology *;

2. Beautiful and stylish, with a compact size;

3. Touch screen operation, one click start, automatic control of freeze-drying process, easy and convenient;

4. The freeze-drying process can be independently set and adjusted in real time, and freeze-drying data and curves can be displayed;

4. Imported brands of key components, with low noise, high capacity, and high-quality assurance of high performance;

5. System *, with low operating current and low energy consumption;

6. SUS304 stainless steel material tray and inner liner, ensuring safety and security;

7. Transparent organic glass door, allowing direct observation of the freeze-drying process of materials;

8. Fast defrosting technology, automatic protection against overheating.

Water has three phases: solid, liquid, and gas. According to the phase equilibrium theory in thermodynamics, as the pressure decreases, the freezing point of water does not change much, while the boiling point decreases and approaches the freezing point. When the pressure drops to a certain degree of vacuum, the boiling point and freezing point of water coincide, and ice can vaporize directly into gas without going through a liquid state, a process called sublimation. Vacuum freeze-drying of food is the process of sublimating and removing frozen moisture from food below the triple point of water, i.e. under low temperature and low pressure conditions.