Freeze drying technology is one of the methods to prevent substances from spoiling or deteriorating. It involves pre cooling and freezing substances containing a large amount of water into solids, and then directly sublimating the solid water under vacuum conditions. The substance itself remains in the frozen ice shelf, so its volume remains unchanged after drying. Solid water absorbs heat during sublimation, causing a decrease in the temperature of the product itself and slowing down the sublimation rate. In order to increase the sublimation rate and shorten the drying time, it is necessary to heat the product appropriately. The entire drying process is carried out at a lower temperature.Vacuum freeze-drying machines are widely used in fields such as food, pharmaceuticals, and biological products. The core process can be divided into the following stages:
1. Preprocessing stage
√ Material preparation: Pre treat according to the properties of the materials, such as cleaning and cutting food; The medicine needs to be prepared into a solution or suspension.
√ Sterilization treatment (as required): Sterilize drugs or biological products to ensure sterility.
√ Tray loading: Spread the material evenly on the tray or container of the freeze dryer, ensuring a moderate thickness to facilitate heat transfer.
2. Pre freezing stage
√ Rapid freezing: Rapidly freeze the material to -30 ° C to -50 ° C (depending on the eutectic point of the material) to completely solidify the moisture into ice crystals.
√ Eutectic point: The temperature at which free water in the material completely freezes, which should be lower than this temperature to prevent melting during drying.
√ Ice crystal morphology: Slowly freeze to form large ice crystals (beneficial for sublimation but may damage cell structure), quickly freeze to form small ice crystals (suitable for retaining active substances).
3. One drying (sublimation drying)
√ Vacuuming: Start the vacuum pump to reduce the drying pressure to 10-50Pa, allowing ice crystals to sublime directly (solid to gas) at low temperatures.
√ Temperature controlled heating: Provide heat to the material through a shelf (but at a temperature lower than the material's disintegration temperature) to accelerate the sublimation of ice crystals.
√ Condenser ice capture: The sublimated water vapor is captured and condensed into ice by the condenser (below -50 ºC) to avoid water vapor reflux or contamination of the vacuum pump.
√ Duration: Approximately 70% -90% of the entire freeze-drying time, until more than 90% of the free water in the material is removed.
4. Secondary drying (analytical drying)
√ Heating analysis: Raise the shelf temperature (such as 30 ºC -50 ºC) and desorb bound water (adsorbed moisture inside the material) at a lower pressure (such as 1-10 Pa).
√ Deep dehydration: Reduce the final moisture content to 1% -3% to ensure long-term stability of the material.
√ Monitoring endpoint: Determine the drying endpoint through pressure rise testing or temperature sensors.
5. Post processing stage
√ Fill in the void; Turn off the vacuum pump and fill the drying chamber with inert gas (such as nitrogen) or restore normal pressure to avoid moisture absorption of the material.
√ Sealed packaging: Quickly package in a low humidity environment to ensure that dry products are isolated from moisture and oxygen.
Size customized
2.5 |
10 |
20 |
30 |
50 |
100 |
200 |
300 |

