Which is better, freeze dried or tumult drying? What is the best market for lyophilized products

Freeze-dried and tumbled, lyophilized is more nutritious.

Drying is in a high-temperature environment, so that the food moisture, liquid into gaseous volatilization, high temperature resulting in a large loss of nutrients.

Freeze-drying is in a low-temperature environment, so that the moisture in the food is first frozen into a solid state, and then in a vacuum environment, the solid ice directly turns into a gaseous state and sublimates out, which can well retain the original color, taste and nutrients of the product.

Introduction to lyophilization technology:

The freeze-drying method is different from other drying methods, the drying of the product is basically carried out at a temperature below 0, that is, in the state of product freezing, until the later stage, in order to further reduce the residual moisture content of the product, the product rises to a temperature above 0, but generally not more than 40.

Freeze-drying is to freeze the substance containing a large amount of water into a solid after cooling in advance, and then make the solid water directly sublimate under vacuum conditions, and the substance itself remains in the ice shelf when frozen, so the volume remains unchanged after drying.

In order to increase the sublimation speed and shorten the drying time, the product must be properly heated. The entire drying is carried out at a lower temperature.

Lyophilization and drying are two processing processes.

Freeze-drying technology: also known as low-temperature vacuum drying technology, is the use of special machines, in a vacuum environment, minus 40 degrees Celsius to quickly dehydrate the ingredients at low temperature, is the principle of physical sublimation, in a low temperature environment, so that the water in the food is frozen into a solid state, and then in a vacuum environment, the solid ice directly becomes gaseous sublimation. The food produced in this way has a relatively crisp taste, low moisture content, and retains the original color, taste and nutrients of the product.

Drying technology: drying does not use vacuum, nor low temperature, generally in a more ventilated place with a higher temperature, so that the water in the food evaporates, is the principle of physical volatilization, drying through high temperature to make the food moisture, liquid into gaseous volatilization. The drying technology results in product shrinkage and deformation, color deepening, and large loss of nutrients at high temperatures.

The difference between the two types of processed products.

Morphological comparison: Due to the sublimation and dehydration of freeze-dried fruits, the water of the fruits is directly converted into water vapor from the frozen state, which has less impact on the plant framework (cell wall) than drying. The drying one will be deflated a little.

Color contrast: freeze-dried fruits are processed in a vacuum environment, so the oxidation reaction is less, and the color is more vivid.

The oxidation reaction of drying the fruit is carried out more, so the color is darker.

Comparison of nutrient retention content:

The full name of freeze-drying is vacuum freeze-drying, which is frozen at more than minus 40 degrees, and then sublimation and dehydration, the vacuum environment reduces the oxidation of the fruit, and preserves the nutrients in the fruit up to more than 95%.

The temperature of the dried fruit is more than 100 degrees, and the high temperature destroys the vitamins very high, and the vitamin or loss rate is higher.

Palate contrast: The moisture is reduced, and the sugar content is basically the same, so it is sweeter and richer in taste than fresh fruit.

The dehydration rate of freeze-dried fruit is as high as 95%, most of them are crunchy to eat, freeze-dried fruits are bioactive, and exposure to the air will absorb the moisture in the air and soften.

The main thing about drying depends on the dehydration, the less dehydration is soft, and the more dehydration is brittle.

Lyophilized. The effect is not ideal, I think the drying is better.

Freeze-drying and tumble drying are two ways of drying food. However, in actual production, the effect of lyophilization is not ideal. Because there will be water vapor during the freezing process.

Solidify onto the surface of the object so that even if the object is frozen, moisture will come out during the thawing process.

Day drying is to evaporate the water of the food through heat or natural wind, so that the evaporation effect is also better, and the object will become drier. It is also convenient to take it out and use it when you need it in the future, and it is not as cumbersome as freeze-drying. And the drying effect is also very good.

The third is the problem of cost, there is an essential difference between moving and drying, so the cost is also very different. The technology required for dynamic is more mature, and a more complete system is needed to realize the freeze-drying process. And blending is indeed an older way, and its cost is not as high as freeze-drying, so relatively speaking, drying is cheaper than freeze-drying.

In addition, for food, the effect after drying will be better, because no harmful substances will be produced during the drying process, especially in a high-temperature environment.

It will also reduce the growth of bacteria, and in the case of freezing, it will allow bacteria to grow on the surface of the food, and it will also need to be sterilized at high temperature in the process of future use, which are very cumbersome steps.

Therefore, if I choose it myself, I will still choose drying, because both the effect and the cost are much better than the dynamic. Hope mine can help you, thanks!

I think it's better to dry, and if you dry it, it's better to sterilize it at a relatively high temperature! There are a lot of bacteria that he may not be able to die at low temperatures, but at high temperatures, he is very easy to die. His sterilization rate is relatively high, which is a bit like the sun.

Lyophilization refers to vacuum freeze-drying technology. Different from the form of frying and drying, freeze-drying is to freeze the food quickly and dehydrate and dry it in a vacuum environment, and the moisture in the ingredients directly changes from solid to gaseous, so the physical structure of the ingredients is maintained to the greatest extent in the drying process, while the latter is to change the moisture from liquid to gaseous evaporation.

Compared to drying or dehydrating, freeze-dried foods are more nutritious.

The physics of these two are different.

Drying is to evaporate the water in the ingredients at high temperature to achieve the purpose of drying, but too high temperature will cause cell rupture, so it will cause a certain loss of nutrients.

The freeze dryer is also known as the freeze dryer, which is a technical method to pre-freeze the water-containing items and then sublimate the moisture in a vacuum state to obtain dry items.

Application of lyophilizer.

Application in medical field: The use of lyophilization technology can be used to preserve various organs such as blood, arteries, bones, **, corneas, etc. for a long time. When lyophilized, the cells are not destroyed, and the organism can be resurrected after tax enrichment.

For example, lyophilized bones can be stored at room temperature or in the refrigerator for up to 2 years, or even longer.

Application in the production of Western medicine: multi-feeding powder injection. Antibiotics, central nervous system drugs, vitamins and tumor drugs are the most common. For example, penicillin, percolta.

In the application of traditional Chinese medicine, in recent years, the lyophilization method has begun to process Chinese patent medicines, which are then made into powder after impregnation, extraction, filtration, concentration and freeze-drying.

Freeze dryingFreeze drying refers to the process of removing water or other solvents from frozen biological products by sublimation. Sublimation refers to the process by which a solvent, such as water, like dry ice, changes directly from a solid state to a gaseous state without going through a liquid state. The resulting product is called lyophilizer, and the process is called lyophilization.

Traditional drying causes the material to shrink and destroy the cells. When the ice sublimates, it leaves pores in the dry residue. In this way, the integrity of the biological and chemical structure of the product and its activity is preserved.

For this purpose, lyophilization is used to prepare tissue samples for structural studies (e.g. electron microscopy studies). Under natural circumstances, this process is slow and unavoidable.

Freeze Drying System: A basic freeze drying system consists of: a drying chamber or a multi-manifold.

A vacuuming system overcomes obstructions and accelerates gas flow. A heat source provides energy. A cryogenic condenser to maximize the vapor pressure differential and capture the vapor to freeze it to avoid water vapor contamination of the vacuum pump.

Steps of Freeze Drying The freeze drying process consists of three steps: Pre-freezing, which prepares the sample for the subsequent sublimation process. It needs to be packed into a suitable container and then pre-frozen before it can be sublimated and dried.

The pre-freezing process not only protects the main properties of the substance; Moreover, it is necessary to obtain a reasonable structure of the frozen product to facilitate the sublimation of moisture; It is also necessary to have the right amount of filling for future application.

There are usually two ways to divide the product: bulk and bottle. Bulk can be in metal plates, lunch boxes or glassware; Bottles come in glass bottles and ampoules.

The product is dispensed into a container with a certain ratio of surface area to thickness. The liquid evaporates rapidly under a vacuum, absorbing its own heat and freezing. The centrifugal force of the rotation prevents the gas in the product from escaping, allowing the product to freeze "calmly" into a certain shape.

Freezing can have a certain destructive effect on cells and living organisms, and the mechanism is very complex. There is no unified theory, but it is generally believed that it is mainly caused by mechanical and solute effects. This is followed by solidification of the eutectic mixture.

In general, the larger the ice crystals, the easier it is for the cell membrane to rupture, resulting in cell death; Ice crystals are small, and there is less mechanical damage to cell membranes. Such as glycerol, dimethyl sulfoxide, sugars, etc.

Freeze-dried food is the abbreviation of vacuum freeze-dried food, also known as FD food. It is a process of directly freeze-drying frozen meat, fruits, vegetables and other raw materials under a vacuum environment. In the freeze-drying process, the ice crystal moisture in the frozen raw materials does not melt into water, but is directly sublimated into gas and dried naturally.

The whole drying process is carried out at a low temperature, which takes about 24 hours, and only the water is drained, and the nutrients in the ingredients are well retained, which is a very meticulous and demanding procedure to ensure that the product is in a "fresh" state, and then enters the packaging process.

The freeze-drying process is currently a relatively advanced processing technology in China, which is applied in many industries, the most common is the beef package in instant noodles, as well as the freeze-dried bento rice, fruit snacks and so on placed in the supermarket, and the application in the field of pet food has also begun to heat up in recent years.

Freeze-dried pet food will generally use pure natural livestock and poultry liver meat, fish and shrimp, fruits, vegetables as raw materials, without adding any preservatives and pigments, and use vacuum freeze-drying process to completely kill the microorganisms and bacteria that may exist in the raw materials, which is very safe for hairy children.

WDJ (2014) recommends that freeze-dried pet food is the freshest, least processed, and nutritionally balanced pet food, in addition to homemade pet food.

As far as the food industry is concerned.

First of all, freeze-drying technology is able to retain the nutrients of the food. In traditional processing methods, the nutrients of the food are broken down or lost due to the need to expose the food to high temperatures or high pressures. In the case of food made with freeze-drying technology, the moisture is removed at a low temperature and can be done at a lower temperature.

As a result, this processing method is able to retain most of the nutrients in the food.

Secondly, freeze-drying technology can extend the shelf life of food. Since the moisture in the food is removed, it is difficult for microorganisms and bacteria to multiply in it, maintaining the freshness of the food. By using the frozen hail dried technology, it is possible to create foods with a longer shelf life without the need to add chemicals such as preservatives.

Thirdlyophilization technology makes food easier to store and carry. Since the food produced is dry, they weigh much less and take up less space. This makes it easier to store and carry, making it easy to enjoy a meal during activities such as long trips or camping.

Finally, freeze-drying technology can greatly improve the efficiency of the food industry. Since food does not need to be removed during the manufacturing process, the use of energy and equipment can be greatly reduced. At the same time, because the food produced has a longer shelf life, waste can be reduced and costs in the food industry can be reduced.

Lyophilization also has many advantages in other fields, and lyophilization is used in the field of microorganisms.

Lyophilized PAT technique: TDLAS

The highly active ingredient can effectively repair the skin, but at room temperature, it is easy to lose its activity through the liquid as a carrier, and the effect is greatly reduced.

Lyophilized products are the best in the Chinese market.

Freeze-dried food: It is easy to keep fresh, and the taste is sweeter and tastier, but eating too much freeze-dried food can easily cause problems such as increased blood sugar, malnutrition, and obesity. Therefore, excessive intake of food should also be avoided in life, so as not to increase the burden on the gastrointestinal tract and cause uncomfortable symptoms.

1. Benefits: 1. Easy to preserve: many fresh fruits and fruits are not easy to preserve, easy to rot and deteriorate, and the shelf life of food can be extended after freeze-drying and other treatments;

2. More sweet and delicious: the moisture of freeze-dried foods has been volatilized, especially strawberries, apples and other fruits, the moisture is volatilized, and the taste will be sweeter after eating;

2. Disadvantages: 1. It is easy to cause blood sugar to rise: many freeze-dried fruits will add sugar during processing in order to better restore the taste, too much sugar intake can easily lead to tooth decay, and will also lead to high blood sugar.

2. Easy to malnutrition: In the process of making freeze-dried food, there may be some loss of nutrients, long-term eating of freeze-dried food, no intake of other foods to supplement nutrition, will cause nutritional deficiency, resulting in paleness, emaciation, fatigue and other symptoms;

3. Easy to be obese: freeze-dried food will lead to water loss in the production process, and the feeling of satiety is not strong after eating, and it is easy to eat a lot of food to relieve the hunger of the body.