Dryer is an industrial, commercial, and laboratory equipment used in drying process of materials. ATO offers industrial vacuum oven with pump and electric forced air oven, specially designed for drying heat sensitive, easily decomposed and easily oxidized substances. Freeze dryer is available in ordinary type, gland type and multi-manifold type. The all dryers are freestanding, with desktop and vertical design, and a variety of capacities and power options. It is ideal for drying, baking and heating materials.
Anti-corrosion. For dryers that often handle corrosive materials, we must do a good job of anti-corrosion work. The commonly used anti-corrosion methods mainly include the following three:
Fault Checking. If you want to maintain the freeze dryer, you need to check and judge the failure of the dryer as much as possible to use visual, auditory, and olfactory tests to analyze:
What is freeze drying?
Freeze drying takes advantage of the scientific principle of "sublimation", the direct transition of a solid to a gas, by removing ice from frozen food as water vapor. Using sublimation, the food retains much of its original texture, flavor, and nutrition when rehydrated. Once frozen, foods are subjected to vacuum drying. The air and water vapor are removed from the food processing chamber using a vacuum pump. This includes removing the water vapor that was once inside of the foods. When these two steps are properly completed, the food is dry enough to allow for safe storage at room temperature.
What happens to microorganisms in the freeze-drying process?
Nothing. The microorganisms stay viable, but dormant, even under the extreme conditions of freeze drying. In fact, scientists use a laboratory version of freeze drying to preserve microorganisms for future studies because the microorganisms can be rehydrated alive for decades. Therefore, when home freeze drying raw foods the microorganisms on those raw foods will remain viable, then activate upon rehydration. Food items that are traditionally cooked before eating must also be cooked before eating as a freeze-dried food. Examples are raw meats, raw seafood, raw eggs, and foods containing these raw ingredients.
Can freeze dried foods be safely vacuum packaged?
Yes. As long as the food is dried to a low residual moisture, vacuum packaging is safe. Remember, vacuum packaging is not a food safety process itself. In fact, removing oxygen from a package may make it more of a concern for the botulism bacteria to grow and produce toxin if there is a moist environment. Fortunately, without moisture the botulism bacteria cannot grow. Therefore, it is safe to place properly dried or freeze-dried foods in vacuum packaging or in containers that also have oxygen absorber packets placed inside.