❄️ The MILO Food Sublimation Dryer: Mastering Vacuum Freeze-Drying Technology

Sublimation Dryer

✅ Why Choose Sublimation Drying?

The physical, chemical, and biological state of the lyophilized (freeze-dried) substance is largely unchanged. This method ensures maximum quality retention:

• “Minimal Loss:” Negligible loss of volatile components and heat-denatured nutrients.
• “Structure Intact:” Lyophilized materials maintain their original porosity and volume.
• “Rapid Recovery:” The large contact area allows for quick rehydration when water is added.
• “Long Shelf Life:” Can be stored for extended periods in a sealed container.

🔬 Working Principle of the Food Sublimation Dryer

The dryer operates on advanced thermodynamics:

1. “Vacuum Creation:” Materials are placed in the chamber, and a vacuum pump removes air, creating a deep vacuum environment.
2. “Freezing & Sublimation:” The material is frozen, and then the process heats the ice, causing the moisture to transform directly from solid (ice) to gas (vapor) without passing through the liquid phase (sublimation).
3. “Condensation:” Sublimated water vapor is captured efficiently by a cold condensation system, achieving effective dehydration and drying.

💡 Core Advantages of MILO Sublimation Dryers

• “1. Nutrient Integrity:” Retains nutrients and active ingredients as no chemical reactions or oxidation occur during drying.
• “2. Hygienic Process:” Avoids the growth of bacteria and microorganisms due to the absence of liquid moisture during the process.
• “3. Extended Preservation:” Significantly increases the shelf life of the treated material.
• “4. Superior Quality:” Improves the quality and flavor of the product with uniform and delicate drying results.

📈 Advanced Technical Characteristics

Designed to transform and upgrade conventional drying methods, the MILO dryer truly masters core vacuum freeze-drying technology:

• “1. Fast Drying Speed:” Shortens drying time by “3 to 10 times” compared to conventional methods.
• “2. Low Energy Consumption:” Uses only “20%-30%” of the energy consumed by conventional dryers.
• “3. Wide Temperature Range:” Can dry materials from “-55°C to 120°C”, and quickly dry in the low-temperature range (e.g., -20°C to 50°C).
• “4. Premium Quality:” Drying quality is equivalent to laboratory lyophilized materials due to the oxygen-free vacuum environment.
• “5. Solvent Recycling:” Can recycle organic solvents, reducing costs and protecting the environment.
• “6. Automation & Control:” PLC core control system with a touch screen HMI allows for real-time data recording (viewable as a curve) and shelf temperature curve preset for fully automated processes.
• “7. Data Management:” USB interface enables real-time uploading, saving, browsing, and printing of lyophilized data.

🍽️ Application Scope in the Food Industry

Sublimation drying technology (vacuum freeze-drying) can be applied to dry a vast array of high-value and specialty foods, including:

• Vegetables, Meat, Poultry, and Seafood.
• Spices and Seasonings.
• Convenience Foods and Famous Specialties.
• “High-Value Products like Instant Bird’s Nest.”

The bird’s nest is freeze-dried using a MILO freeze-dryer

🛠️ Maintenance Guidelines for Long-Term Performance

• “Refrigeration System:” Before each startup, check all stop valves, pressure gauges, and indicators to ensure they are open and normal.
• “Vacuum Pump:” Regularly change the vacuum pump oil, clean internal/external dirt, and check the sealing performance.
• “Sample Rack & Air Conditioner:” Periodically clean impurities and dust, and check for any deformation or damage.