Matters needing attention of Freeze Dried Fruit Machine:
- Pre-freezing Stage (Refrigerator Only on):
- The thickness of the liquid sample is less than 1cm；;
- The cold trap temperature must be lower than the eutectic point temperature of the sample;
- All liquid water in the liquid sample must be frozen into ice crystals (the pre-freezing time can be appropriately prolonged to ensure the success of the pre-freezing).
Second, the vacuumizing stage (refrigerator and vacuum pump are always on)
- Pre-frozen samples must be re-frozen if they bubble under vacuum.
- After turning on the vacuum pump, observe whether the vacuum degree can reach below 50pa and the rate of decrease of vacuum degree;
- If there is air leakage and the vacuum degree is difficult to drop, it is necessary to find out the reasons: whether the two ends of the vacuum pipeline are tightened, whether the freeze-drying hood is completely closed, and whether the bleeder valve is closed.
- The pump oil in the vacuum pump needs to be replaced regularly. The first oil change shall be made after the vacuum pump is operated for 300 hours. The oil change time can be determined according to the falling speed and limit value of vacuum degree.
- Bleed air before drying, then turn off the vacuum pump.
- After the moisture sublimates, it will condense into frost on the inner wall of the cold trap. After drying, it will flow out through the water drain valve and wipe the inner wall of the cold trap clean to keep the cold trap dry and clean.
As a professional Lyophilization Equipment supplier, Zhejiang Guanfeng Food Machinery Co., Ltd. has accumulated rich experience in the market for so many years, so if you are interested in us, please leave a message at once.
