Previously, drying was a technique used by man to keep food preserved through simple processes, and for years dried meat, fish, fruits and seeds did so with the sun. These processes caused changes in taste and texture, the changes were irreversible and the humification of the dry food was not the same as the original.

Therefore, there are freezer dryers responsible for complying with the processes of dehydration by cold or also known as cooling, based on the onset of the decrease in the temperature of the dew point. It works by introducing hot air into the cold part and then is cooled by dry and cold air from the heat exchanger. This procedure is purely chemical.

Therefore, Kalstein offers our customers the best vacuum freezing food dryer, designed to freeze food materials. They are ideal because they provide benefits for the production in the special sectors and in the laboratory, they consume little energy, it is made with stainless steel giving the user confidence for its use.

Functions of the Freezer Dryer

Drying processes are purely chemical techniques, they work by compressed air that passes through a bed of drying substances. Water vapor passes through and chemically combines with these substances to create and loosen the drying base. The drying material is granular in texture, known as gel, and is absorbed into water in a limited way.

On the other hand, in order to function optimally, the user must observe precautions to give better life to the equipment, as follows:

• The sample must be pre-frozen before drying.
• Foods must be solid before moving to cold drying processes.
• Ideal for drying vegetables, celery, onions, mushrooms, ginger, cauliflower, etc.
• The fruits that can be dried are: banana, orange, peach, apple, blackberry, pear, etc.
• Ideal for fish, shrimp, turtle shells, beef, ham, pork, etc.
• Apply with noodles, boxed sandwiches, baby food, military food, aerospace food, etc.
• They are used to process noodles, seasonings, spices, etc.
• Other categories such as tea, coffee, ginseng, whey, bacteria, biologicals, etc.

Food Drying Processes

Thanks to the food freezing dryer, stable food drying processes are accomplished by placing in water to freeze solids, then sublimating solids in cold air, and finally removing water to preserve the materials. The methods in the solution stage are frozen by evaporation, then the solvent somewhat reduces the creation of microorganisms between the solute and solvent in products that can be preserved for a long time and maintain their nature. Drying is usually the final stage of operations in reducing the residual liquid contents to an acceptable value.

It is worth mentioning that it has important characteristics like:

• Achieves a rate of dehydration at low temperatures, which makes it more energy efficient.
• The processes are achieved by low temperatures in raw material, sensitive to heat.
• Food containing solvent can be retrieved.
• It performs treatments of disinfection during the processes avoiding the entrance of impurities.

Kalstein brand food freezer dryer

We at Kalstein, invite you to know our wide range of excellent quality equipment, fully trained for the entire pharmaceutical, chemical, food, and traditional medicine sector, among others. And in this opportunity, we offer you the Freezer Dryers, we have the best technology and are ideal to be used for the control of the different physical processes in food, by moisture controls, temperature recording, quantity control, drying time. Our Food Freezer Dryer is suitable for drying heat sensitive raw material. Our equipment comes with warranty in repair, or replacement of any part that obstructs its functions. We also supply our customers with multiple accessories to please them with our quality and service. If you want to know more about our service, visit HERE We are manufacturers and we have the best advice, so that your purchase is the ideal and at excellent pre.