Laboratory Freeze Dryer

Lyophilizer: It employs a technical method that involves the vaporization of moisture from moisture-bearing substances that have been frozen in advance, resulting in their drying in the vacuum. The substances that have been frozen can be well-preserved for an extended period of time and can be restored to their original state by watering them without losing their quality.input:
output:
Staple food that has been frozeninput:
output:Instant noodles, instant rice, convenient porridge, clams, dumplings, and buns are among the most common convenience staple foods.input:
output: Currently, the primary drying methods for the production of convenient staple foods are vacuum freeze drying, microwave drying, microwave hot air drying, and hot air drying. input:
output:The convenient staple food produced by vacuum freeze-drying technology has a good taste, the nutrients remain intact, the rehydration is good, the drying effect is obviously superior to other drying methods, and it is especially suitable for nutrition due to low temperature operation, as many scholars have compared these drying methods. Enhance the production of food.input:
output: The fast-food dumplings that Shao Wei and others have obtained through freeze-drying can be soaked in hot water at 90~95°C for 8~10 minutes. This process preserves the dumplings’ original shape and structure, as well as provides a more rapid dissolution.