Lyofillires - freeze dreyers

Detailní popis

PIGO srl has established itself as a world-class leader in the design and manufacture of high technology freezing equipment, fruit and vegetable processing equipment, and Freeze-Dryers.

Freeze drying:

The freeze drying – dehydration technology allows to save delicate aromas while drying the frozen product under vacuum, producing premium quality product. The ice contained in the product is sublimated, hence transformed from solid to gas and then trapped inside the condensation system. Premium sensorial properties for finished product, absolutely superimposable to those of the fresh product.

Freeze drying process:

Freeze drying is the drying of an already frozen product in a vacuum below the “triple point” (6.2 mbar = 4.6 torr). Here, water will only be present in two phases: ice and vapour. The vacuum allows the ice to turn directly into vapour without first passing through the water stage, in a sublimation process.

Freeze drying preserves the product’s original shape, colour, taste, aroma and nutrients, and at the same time make them easy to store (no need for a cold chain) and serve. You can roughly estimate sublimated water amount by determining 90-95% of product weight

Description of the operation:

Generally, the Freeze Drying, or Lyophilization cycle is divided in three phases:

An initial IQF freezing process, carried out in such a way that:

• The product exhibits the desired crystalline structure.
• The product is frozen below its eutectic temperature.

A primary drying (sublimation) phase during which:

• The partial pressure of the vapor surrounding the product must be lower than the pressure of the vapor from the ice, at the same temperature.
• The energy supplied in the form of heat must remain lower than the product’s eutectic temperature (the highest allowable product temperature during the conditions of sublimation.)

A secondary drying aimed at eliminating the final traces of water which remain due to absorption, and where:

• The partial pressure of the vapor rising from the product will be at its lowest levels.

At the completion of the process, the treated product will have retained its form, volume and original structure, as well as all its physical, chemical and biological properties. It can then be stored (provided packaging is effective to the reduction of moisture migration) for an almost indefinite period of time. As the product is porous, it can be re-dissolved by the simple addition of a proper solvent.

Machine description:

• Standard drying chamber shape is horizontal cylinder, all entirely made in stainless steel
• Shelf modules and vapour condenser are contained inside chamber.
• Viewing ports are provided in the doors, allowing observation of both the vapour condenser and product trays during the drying cycle.
• Modular shelf heating plates are fabricated from stainless steel.
• Each shelf module is removable from the chamber for maintenance or cleaning, and is done by rolling onto a trolley, enabling only one person manipulation.
• Electronically controlled electric boiler, connected in series with the heating plates.
• Heating fluid is glycol based and is circulated by a pump, allowing heated or cooled fluid to be circulated through the plates on demand of the electronic load controller.
• Heavy duty vacuum pump mounted near housing of the freeze dryer.
• Each unit is equipped with complete refrigeration plant of corresponding size and condenser unit.
• Defrosting ice after a product cycle is by water
• PLC interfaced with touchscreen control panel. Screen includes graphic overview of freeze drying system. Automated system will ramp/reduce energy to govern sublimation pressure to pre-set parameters.
• Recipe programming capacity built-in, and software for data retrieval and analysis.

Capacity: according to the model of freeze dryer

Option:

• A lower temperature option gives –55°C vapour condenser temperature, and –35°C/+70°C shelf freezing/heating.
• Modular shelf heating plates fabricated from aluminum
• Defrosting ice after a product cycle is by hot gas

Technická data

Please note PIGO dryers are a batch style system and the capacity is demonstrated as an on site test by drying the model designation in kg’s of ice in a BATCH DRYING PERIOD (usually 14-16 h) i.e. EFD500 = 500kg of ice, EFD 1000 = 1000kg of ice. The model designation is the capacity of the ice condenser and this is the maximum this trap will carry. Actual loadings of product will depend on the bulk density of the product. If considered for 24 h, captured ice quantity is higher.

Aplikace

Fruit, berries, vegetables, meat, seafood, soup blocks, rice dishes, etc.

Poptávkový formulář