Product Description

The basic principle of freeze-drying is a vacuum chamber that slowly extracts moisture from the flowers. Flowers (which must be in good condition) are snap frozen, then loaded into a freeze dryer and sealed for 10 to 15 days. This process preserves the original shape of the flower. Chemical enhancers are used to maintain flower color while minimizing environmental damage.

Freeze drying is the removal of water vapor from flowers in a frozen state. This allows the flowers to maintain their shape and size. The flowers are placed on trays and loaded into the freeze-drying chamber. By freezing the flower as a solid, moisture is locked in the flower's cellular tissue. The air inside the chamber is drawn out, creating a vacuum. Then the ice in the flower slowly turns into steam. When these vapors contact the cooler frozen ice condenser, they change their state to solid ice again. This solid-vapor-solid cycle is described as sublimation. The final product looks natural.

We have designed a series of freeze dryers that can achieve freeze drying of all scales from DIY to full-load production. The capacity ranges from 1 kg to 2500 kg. Food freeze dryers are very suitable for freeze-drying fruits, flowers, vegetables, meat, dairy products, meals, desserts, and for use in laboratories and pharmaceutical industries.

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