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Freeze drying or lyophilization, as it is scientifically called, is one of the most developed methods of preservation today. In comparison to the old fashioned method of drying which involves heat to dry the product, freeze drying involves the freezing of the product before the ice is removed by sublimation- changing frozen water into vapor without going through a liquid state. The result? A product that neither changes in shape nor color nor loses its nutritional value or taste in years without being refrigerated. We have designed freeze drying systems in more than 20 years at Jiangsu Bolaike Refrigeration Science and Technology Development Co., Ltd. This remarkable technology is broken down below.
1. The Three Stages of Freeze Drying
Freeze drying occurs in three steps. First, freezing: the product is quickly frozen to temperature below -40 C (freezing) and all the moisture converts into ice crystals. This step defines the ultimate structure and quality. Second, primary drying (sublimation): the frozen product is put in a vacuum chamber and a low-intensity heat is used. The ice is directly converted to vapor and is pumped out by the vacuum system- no water is ever created. Third, secondary drying (desorption): a little higher temperature is used to remove the remaining bound water molecules and the product is only left with 1-4% residual moisture. This is the low moisture content that makes freeze dried products have such a decades long and preservative-free shelf life.
2. Why Freeze Drying Beats Traditional Methods
Conventional drying techniques such as sun drying, hot air drying, or spray drying involve heat which can cause damage to delicate compounds. Colors die away, nutrients decay, flavors are altered. Freeze drying does not involve any of that. The cellular structure of the product is preserved since there is no liquid water, and no high temperatures. Freeze dried strawberries taste and appear just like fresh strawberries except that they are crunchy. Freeze dried coffee is instantly dissolved in water. Pharmaceuticals can be freeze dried and still remain unchanged. In high value products such as seafood, herbal extracts and nutraceuticals, freeze drying is the sole process where quality and functionality can be retained. The systems of Jiangsu Bolaike are designed to retain color, aroma and bioactive compounds to the maximum.
3. Key Applications Across Industries
The freeze drying technology has a very diverse range of applications. It manufactures high quality instant coffee, ready-to-eat backpacking meals, freeze dried fruits and vegetables to be used in cereal and snack mixes, and emergency food supply with a shelf life of 25 or more years in the food industry. It refrigeration-free stabilizes vaccines, antibiotics, and diagnostic kits in the pharmaceutical and biotechnology industries. It preserves enzymes, herbal extracts and probiotics in the nutraceutical industry. Flowers and museum artifacts are even freeze dried so that they can be preserved over time. Jiangsu Bolaike has also supplied systems to freeze dried food manufacturers throughout Europe, Asia, and the Americas, including vegetables and seafood, coffee and biological products.
4. The Jiangsu Bolaike Advantage: Efficient, EnergySaving, Scalable Systems
Not every freeze dryer is made the same. Badly-designed systems waste a lot of energy, have a long cycle time, and need frequent maintenance. The freeze drying system of Jiangsu Bolaike is designed to be efficient in industries. Our systems have high uniform freezing speed, vacuum pumps, energy-saving and smart control software which automatically monitors and tweaks each cycle. The outcome: reduced drying periods, reduced electric bills and same quality of products in every batch. Our 12,000㎡ factory is ISO9001 and CE certified and has 56 or more national patents, making turnkey solutions, including designing and installing, available. You can have a pilot system to test R&D or a complete scale production line of 5+ tons per day, we will provide scalable, energy conserving technology in freeze drying.
Conclusion
Freeze drying is a three process which eliminates moisture without heat, and maintains color, nutrition, and flavor. It is the best in drying when compared with the traditional drying methods, and can be used in food, pharmaceutical, nutraceutical, and biological industries. Jiangsu Bolaike with more than 20 years experience offers efficient, economical and convenient to operate freeze drying equipment that are relied upon by clients worldwide. Get in touch with us now and talk about your freeze dried product line or arrange a tour of the factory in Changzhou, China.