Lyophilization and freeze drying equipment LFD-10

Listing description

LFD-10 unit is designed for moisture removal from variety of products and media.
It utilizes a combination of deep freeze, vacuum and low heat to evaporate iced water from different products.
The process of sublimation goes through few steps and being constantly monitored by programmable logic controller (PLC).

Lyophilization, also known as freeze drying, is a process used to preserve biological material from fruits, vegetables, berries, mushrooms, meat, fish - by removing water from the product, which involves first freezing the sample and then drying it under vacuum at very low temperatures down to -40 ° C.

Benefits of freeze drying food and liquids:
- There is no damage to the physical structure.
- No need to refrigerate freeze-dried products afterwards.
- No need to use preservatives.
- No shrinkage or hardening of the material.
- Preservation of aroma, smell and nutrients.
- Protection against spoilage for many years.
- Quick preparation for use by adding water.

Foods that can be frozen
- Fruit: Color and flavor are preserved, so fresh fruit is available year round, and powdered freeze-dried fruit can add color and antioxidants to other foods.
- Coffee: The quality and flavor of the coffee usually retains well when freeze-dried.
- Vegetables: These include leafy greens, tomatoes, peas, corn, avocados, asparagus, etc.
- Meat: steak, pork, chicken, ground turkey, roast beef and more can be safely frozen.
- Fish and Seafood: This process is especially beneficial for canning shrimp, squid, octopus, shellfish, scallops, cod and many types of fish
- Dairy products: raw or boiled eggs, as well as cheese slices, shredded cheese, yoghurt, cream cheese, sour cream and cottage cheese.
- Food for reptile fish: freeze-dried insects and larvae.

This equipment is located in UA