China Guangzhou Guxing Freeze Equipment Co.,Ltd Company News

    A freeze dryer consists of several important parts, each playing a crucial role in the freeze-drying process. Here are the key components:   1. Vacuum Chamber: The main area where the freeze-drying process occurs. It provides a controlled environment for sublimation, where the frozen product is placed.   2. Refrigeration System: Responsible for cooling the vacuum chamber and the product. It rapidly freezes the material and maintains low temperatures during the drying process.   3. Heating Plates: Located within the vacuum chamber, these plates provide controlled heat to facilitate the sublimation of ice. They help to raise the temperature of the product gradually during the drying process.   4. Vacuum Pump: Creates and maintains the vacuum within the chamber. It removes air and water vapor, allowing the sublimation process to occur effectively.   5. Condenser: Cools and collects water vapor that sublimates from the product. It typically has coils or surfaces that are kept at low temperatures to facilitate condensation.   6. Control System: Monitors and regulates temperature, pressure, and drying time. It ensures that the freeze-drying process proceeds according to the desired parameters.   7. Trays or Shelves: Used to hold the product during the freeze-drying process. They allow for even spacing and airflow around the material to ensure uniform drying.   8. Insulation: Surrounds the vacuum chamber to minimize heat loss and maintain the efficiency of the refrigeration system.   9. Product Door: Allows for easy loading and unloading of materials. It is designed to maintain the vacuum seal when closed.   Summary: Each of these components is essential for the effective operation of a freeze dryer, ensuring that the process of freeze-drying is efficient and produces high-quality, shelf-stable products.

  Freeze-drying, or lyophilization, involves several preparation steps to ensure successful preservation of materials. Here’s a concise overview of the preparation work involved:   1. Selection of Material Choose the right product: Ensure the material is suitable for freeze-drying (e.g., fruits, vegetables, pharmaceuticals).   2. Pre-treatment Washing: Clean the material to remove dirt and contaminants. Cutting: Slice or chop the material to enhance drying efficiency. Blanching (if applicable): For fruits and vegetables, blanching can deactivate enzymes and preserve color and flavor.   3. Freezing Rapid freezing: Freeze the material quickly to form small ice crystals, which helps retain structure and quality. This can be done using a freezer or a specialized freeze-dryer.   4. Vacuum Preparation Place in freeze-dryer: Load the frozen material into the freeze-drying machine. Create a vacuum: Reduce pressure inside the chamber to facilitate sublimation (transition of ice to vapor).   5. Temperature Control Set appropriate temperatures: Adjust the shelf temperature in the freeze-dryer to promote sublimation without overheating the material.   6. Monitoring Check parameters: Monitor temperature and pressure throughout the process to ensure optimal conditions.   Conclusion Proper preparation is crucial for effective freeze-drying, impacting the final product’s taste, texture, and shelf life.

The working principle of a vacuum freeze dryer (also known as a lyophilizer) involves several key phases that preserve food or other materials by removing moisture under low-pressure conditions. Here’s a breakdown of the process:   1. Freezing: Initial Preparation: The material (e.g., food) is first prepared by cleaning, slicing, or cooking as necessary. Rapid Freezing: The material is loaded into the freeze dryer and rapidly frozen to a temperature typically between -40°C to -80°C (-40°F to -112°F). This step ensures that the moisture in the food forms small ice crystals, which helps maintain the food's structure.   2. Vacuum Creation: Once frozen, the chamber is evacuated to create a vacuum. This significantly lowers the atmospheric pressure around the frozen material, which is crucial for the next phase.   3. Sublimation (Primary Drying): Controlled Heating: The temperature of the frozen material is gradually increased under vacuum. This causes the ice to sublimate, meaning it transitions directly from a solid to a gas without becoming liquid. Removal of Vapor: The water vapor produced during sublimation is continuously removed from the chamber by a vacuum system. This allows for effective drying while minimizing the risk of melting the food.   4. Desorption (Secondary Drying): After primary drying, some moisture may still remain in the material. This phase involves further heating to a slightly higher temperature to remove the residual moisture. The process ensures that the water content is reduced to a level that allows for long-term storage and shelf stability.   5. Cooling and Packaging: Once the drying process is complete, the vacuum is released, and the material is cooled rapidly to prevent moisture reabsorption. The freeze-dried products are then packed in airtight containers or vacuum-sealed bags to protect them from moisture and extend shelf life.     Key Advantages: Preservation of Nutrients and Flavor: The process retains the essential nutrients, flavor, and structural integrity of the original material. Long Shelf Life: Vacuum freeze-dried products can be stored for years without refrigeration, making them ideal for emergency food supplies, camping, and space missions. This efficient process is widely used in food preservation, pharmaceuticals, and biotechnology for preserving sensitive materials.

  Freeze-dried food involves a process known as freeze drying or lyophilization. Here are the basic steps involved in freeze-drying food using a freeze dryer:   1. Preparation: Start by selecting the food you wish to freeze dry. It can be fruits, vegetables, meat, dairy products, or even complete meals. Clean and prepare the food by washing, peeling, slicing, or cooking, as needed.   2. Freezing: Place the prepared food onto trays or racks in a single layer. The food should be evenly spaced to ensure efficient freezing. The trays are then placed into a freezer or a blast freezer, where the food is rapidly frozen. Freezing the food solid is a critical step as it helps preserve the cellular structure and prevents ice crystals from damaging the food during the drying process.   3. Loading the Freeze Dryer: Once the food is thoroughly frozen, transfer the trays or racks of frozen food into the freeze dryer. The freeze dryer typically consists of a vacuum chamber with shelves or trays for holding the food.   4. Primary Drying: The freeze dryer creates a vacuum within the chamber, and the temperature is raised slightly. This causes the ice in the frozen food to undergo sublimation, directly converting it from a solid to a gas without going through a liquid phase. The water vapor is then removed from the chamber, leaving behind freeze-dried food.   5. Secondary Drying: After the primary drying stage, there may still be residual moisture left in the food. To remove this moisture, the freeze dryer gradually increases the temperature slightly while maintaining a vacuum. This process helps eliminate any remaining water content, ensuring long-term stability and shelf life for the freeze-dried food.   6. Sealing and Packaging: Once the freeze-drying process is complete, the freeze-dried food is ready for packaging. It is important to store the food in airtight containers or packaging to prevent moisture from re-entering. Proper packaging helps maintain the quality, flavor, and nutritional value of the freeze-dried food.   It's worth noting that freeze drying is a complex and specialized process that requires professional-grade equipment. While it's possible to freeze dry food at home using smaller-scale freeze dryers, it is more commonly done on a commercial scale by food manufacturers or specialized freeze-drying facilities. how to ma

Frozen Fruit Market Overview 2024~2028   The global frozen fruit market is expected to grow at a CAGR of around 6% from 2024 to 2028. Some key trends and insights:   Market Size and Growth:   The frozen fruit market was valued at around $25 billion in 2024 and is projected to reach over $32 billion by 2028. Growth is driven by increasing consumer demand for convenient, healthy, and nutritious food options, as well as the expanding use of frozen fruits in the food processing industry. Popular Frozen Fruit Segments:   Berries (such as blueberries, raspberries, and strawberries) are the largest and fastest-growing segment, accounting for over 40% of the market. Other popular frozen fruits include tropical fruits (e.g. mangoes, pineapples, and papayas), citrus fruits, and stone fruits (e.g. peaches, plums, cherries). Regional Trends:   North America and Europe are the largest regional markets, together accounting for over 60% of global sales. Asia-Pacific is the fastest-growing region, driven by rising disposable incomes and increasing health consciousness among consumers.   Key Market Drivers:   Growing health awareness and demand for nutritious, minimally processed foods. Convenience and year-round availability of frozen fruits. Expansion of the food processing industry, utilizing frozen fruits as ingredients. Increasing adoption of freezing technologies to preserve freshness and nutrients.   Competitive Landscape:   The frozen fruit market is fragmented, with both large multinational players and numerous regional/local producers. Some of the leading global players include Dole Food Company, Ardo, Bonduelle, and SunOpta. Let me know if you need any additional details on the frozen fruit market outlook for the 2024-2028 period.

The home freeze dryer market has seen significant growth in recent years, driven by an increasing interest in food preservation, self-sufficiency, and the desire for healthier, longer-lasting food options. Freeze drying is a preservation method that removes up to 98% of the moisture content from food, resulting in lightweight, shelf-stable products that retain much of their original flavor, texture, and nutritional value.   Some key points about the home freeze dryer trend:   1.Affordability and Accessibility: Home freeze dryers have become more affordable for the average consumer, with models ranging from $1,500 to $4,000. This has made the technology more accessible to households looking to reduce food waste and build emergency food supplies. Increased Demand: As the COVID-19 pandemic highlighted the importance of food security, the demand for home freeze dryers has skyrocketed. Consumers are looking to preserve their own fresh produce, meats, and prepared meals for long-term storage.   2.Versatility: Home freeze dryers can be used to preserve a wide variety of foods, including fruits, vegetables, meats, baked goods, and even prepared meals. This appeals to home cooks, preppers, and small-scale food producers.   3. Nutritional Benefits: Freeze-dried foods can retain up to 97% of their original nutritional value, making them a healthier alternative to canned or dehydrated options.   4.Disaster Preparedness: With the growing frequency of natural disasters and supply chain disruptions, home freeze dryers have become an essential tool for emergency food storage and disaster preparedness.   5.Entrepreneurial Opportunities: The rise of home freeze drying has also enabled small-scale food producers and entrepreneurs to create their own freeze-dried product lines for sale, tapping into the growing demand for these products.   Overall, the home freeze dryer trend reflects a broader societal shift towards self-sufficiency, food security, and the desire for healthier, longer-lasting food options. As the technology continues to evolve and become more affordable, it is likely that the popularity of home freeze drying will continue to grow in the coming years.

                                                                      Introduction to freeze-drying process of milk The freeze-drying process of milk mainly includes the following steps: First, pre-treatment of milk, standardization, sterilization, filtration, degreasing, homogenization, concentration and other treatments are carried out on the raw milk to ensure the purity and stability of milk; second, freezing treatment, freezing the treated milk into solid through quick freezing storage, and then vacuum drying treatment, the frozen milk solid is placed in a vacuum environment, so that the solid ice is directly sublimated into gas and removed, and then the milk freeze-dried powder is obtained by low-temperature crushing. 2. Advantages of freeze-drying technology of milk Freeze-drying technology of milk has the following advantages: (1) Good preservation performance: 95~99% of the water in freeze-dried milk powder is removed, so that it can be stored for a long time at room temperature without deterioration. (2) Easy to store, transport and use: freeze-dried milk powder can be packaged and sealed, which is convenient for storage, transportation and use, and only needs to add an appropriate amount of water when using it. (3) Maintaining the original nutritional value and taste of milk: In the freeze-drying process of milk, the original nutrients, color and taste of milk are retained.

  The working principle of a freeze dryer, also known as a lyophilizer, is based on the process of sublimation. Sublimation is the transition of a substance directly from the solid phase to the gas phase, without passing through the liquid phase.   The basic steps involved in the working principle of a freeze dryer are as follows:   Freezing: The material to be dried is placed in the freeze dryer's drying chamber. The material is cooled to a very low temperature, typically between -40°C to -80°C, using a refrigeration system. This low temperature causes the water content in the material to freeze, forming ice crystals.   Vacuum creation: The drying chamber is then sealed and a vacuum is created inside using a vacuum pump. The vacuum lowers the pressure in the chamber, typically to a range of 0.1 to 0.001 mbar.   Sublimation: The low pressure and low temperature in the drying chamber cause the ice crystals to sublimate directly into water vapor, bypassing the liquid phase. The water vapor is then removed from the drying chamber and condensed on a refrigerated condenser or cold trap, which is kept at a temperature lower than the drying chamber. Drying: As the water is removed from the material through sublimation, the material becomes progressively drier. The drying process continues until the desired level of dryness is achieved.   The main advantages of the freeze-drying process include: Preservation of the original structure and properties of the material, as the material is not exposed to high temperatures. Efficient removal of water without causing damage to heat-sensitive materials, such as pharmaceuticals, biological samples, or food products. Improved shelf-life and stability of the dried products. Ease of reconstitution, as the dried material can be easily rehydrated by adding water. Freeze dryers are widely used in various industries, such as pharmaceuticals, biotechnology, food processing, and scientific research, where the preservation of delicate and sensitive materials is crucial.  

  Freeze-dried powder usually refers to cosmetics or skin care products rich in active ingredients, and its efficacy varies depending on the type of product. Generally speaking, freeze-dried powder can have the following skin effects: 1. Moisturizing: Freeze-dried powder contains a variety of moisturizing ingredients, such as hyaluronic acid, glycerin, etc., which can help the skin hydrate and moisturize, making the skin softer and moisturized. 2. Antioxidant: Some ingredients in freeze-dried powder have antioxidant effects, such as vitamins C, E, etc., which can effectively resist the damage caused by free radicals to the skin and reduce the occurrence of spots and fine lines. 3. Whitening: Some freeze-dried powders contain whitening ingredients, such as arbutin, ferulic acid, etc., which can lighten skin spots and brighten skin tone. 4. Improve skin quality: Freeze-dried powder also contains some ingredients that improve skin quality, such as collagen, elastin, etc., which can increase skin elasticity and improve skin sagging.

                               The difference between freeze drying and oven drying  The difference between freeze-drying and oven drying is as follows: Working principle: Freeze-drying is the sublimation of water, which changes the moisture in the food directly from solid to gaseous state; drying is the evaporation of water, that is, the moisture is changed from liquid to gaseous state.  Food quality and nutritional content: Freeze-drying can better retain the nutritional content and taste of food, while drying may destroy the nutritional content of food due to high temperature, making the food taste worse.  Color: The color of freeze-dried fruits is brighter, while the color of oven-dried fruits is darker.  Shape: The shape of freeze-dried fruits changes little, while the shape of drying fruits will shrink a little. Drying temperature and time: When freeze-drying, the ingredients are first frozen, and then sublimated and dehydrated, the temperature is low and the time is short; when drying, the ingredients are placed in a high-temperature environment, and the water is evaporated through heating, the temperature is higher and the time is longer.  Scope of application: Freeze-drying is suitable for ingredients that need to ensure taste and nutritional content; drying is suitable for some high-temperature-resistant ingredients. Manufacturing cost: Freeze-drying requires the use of specialized refrigeration equipment and vacuum drying equipment, which is costly; drying costs are relatively low.