Freeze drying

Since the operation is performed at a low temperature, it is useful as a drying method for materials weak against heat. The use of this method is as follows.

• When there is a lot of moisture in microbial, medical, and pharmaceutical fields, materials that are unstable and extremely sensitive to heat, such as bacteria, viruses, plasma, blood serum, vaccines, antibiotics, and gland products, can be dried at a low temperature of -10 to -30°C, made into powder and stored at room temperature of a long time and you can also obtain excellent water resoluble products.
• When drying meat, fish, vegetables, fruit, etc. in the manufacturing of preserved instant foods in the food industry, drying beef, shrimp, and vegetables as they are, or drying raw soup materials and juice into powder, you can obtain instant foods in a state close to its natural form retaining its scent, taste, with great dissolving properties. In this case, dry at about 0 to 10°C.