Heating Method :Electric, Thermal Oil, Steam
Suitable Materials:Fresh milk, yogurt, cheese, whey, fermented milk, probiotic powder, milk powder, milk protein, milk mineral salts
Total Power: 6.5 -45kw
Capacity:50-800kg/batch
Dairy freeze dryers (vacuum freeze dryers) are available in three structural types: chamber freeze dryer (tray type), tunnel freeze dryer, and continuous contact freeze dryer, meeting the deep processing needs of different scales of dairy products.
This series of dairy freeze dryers uses advanced vacuum freeze-drying technology. Liquid or semi-solid dairy products (milk, yogurt, cheese, fermented milk, etc.) are rapidly frozen at low temperatures, and then under a vacuum environment, the ice is directly sublimated into water vapor. It perfectly preserves the natural nutrition of dairy products (milk protein retention >98%, lactose, vitamins, minerals), while effectively maintaining the activity of probiotics (viable cell survival rate >90%). After rehydration, the taste and flavor are close to fresh dairy products. The equipment is suitable for deep processing of fresh milk, yogurt, cheese, whey, probiotic powder, milk powder, and other dairy ingredients. It is an ideal device for manufacturing high-end freeze-dried yogurt cubes, probiotic powder, instant milk powder, cheese snacks, infant dairy ingredients, and sports nutrition products, significantly extending product shelf life and enabling room temperature transportation and storage.
1. The freeze-drying chamber and shelves are made of high-quality SUS304 food-grade stainless steel, with finely polished interiors and no死角, complying with GMP/FDA food hygiene standards, resistant to milk fat and weak acid corrosion, easy to clean and disinfect without residue.
2. The core refrigeration and vacuum systems use internationally renowned brands (such as Bitzer compressors, Leybold vacuum pumps), ensuring stable capture of water vapor at extremely low temperatures. Optimized water capture efficiency for the high solids content and high moisture characteristics of dairy products. The equipment can operate continuously and stably 24 hours a day.
3. The chamber and cold trap are filled with high-quality polyurethane high-pressure foam, with thick insulation and very low thermal conductivity, effectively preventing cold loss, significantly reducing operating energy consumption, with energy consumption per ton reduced by 25%.
4. The fully automatic PLC control system features a high-definition touch screen. Freeze-drying curves dedicated to dairy products (pre-freezing, primary drying, secondary drying) can be programmed and preset. Parameters are automatically adjusted according to the solids content and freeze-drying characteristics of different dairy types (liquid milk, yogurt, cheese, probiotics), with real-time monitoring of material temperature, vacuum level, and cold trap temperature, truly achieving unattended intelligent operation.
5. For the strict requirements of maintaining probiotic activity in dairy products, an optional online sampling and viable cell monitoring system is available to optimize the freeze-drying curve to ensure high probiotic survival rates. An optional vacuum nitrogen backfill system is also available, providing nitrogen protection immediately after freeze-drying to prevent oxidation of milk fat, maintaining product freshness and extending shelf life to over 3 years.
Principle of vacuum freeze-drying: Dairy raw materials are pre-treated (sterilization, blending, concentration optional) and then frozen to below their eutectic point (usually -30°C to -40°C), completely solidifying the water in the dairy product. Then, under a high vacuum environment (10-30Pa), the heating shelves provide latent heat of sublimation, causing the solid ice in the dairy product to directly sublimate into gaseous water vapor. The water vapor condenses into frost on the surface of the low-temperature cold trap (-50°C to -60°C), thereby completing dehydration and drying. The entire process takes place under low temperature and anaerobic conditions, so the heat-sensitive milk proteins, vitamins, and probiotic activity in the dairy product are almost completely preserved. The product has excellent rehydration properties, is porous, and dissolves easily.
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