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Freeze-drying (also known as lyophilization) is a process of removing water or other solvents from a material through sublimation. Sublimation is the direct transition of water from the solid (ice) phase, to the gaseous (water vapor) phase, without passing through the liquid phase. This process preserves the structure and physical properties of the product.

We recommend to use a scroll dry (oil free) vacuum pump. Like our Anemos. Benefits to a the standard oil vacuum pump are; less noise, very easy and low maintenance, and last but not least no potential contamination of the processed product with the oil from the pump.

We have 4 options, 3, 5, 7 and 9 shelf’s, alle shelfs are heated and we supply supporting trays (12, 15 and 20mm hight).

That is R290 refrigerant.

Our machines control the process through the vacuum controller, witch is the most accrued way to control your Freeze drying processes.

In food freeze drying, batch capacity cannot be expressed as one fixed number of kilograms.

The actual batch size depends on:

• Moisture content of the product
• Slice thickness or fill depth
• Product type (fruit, vegetables, meat, prepared meals, liquids, etc.)

Because of this, the capacity of our freeze dryer is defined by the selected shelf configuration:

• Drying surface area (m2)
• Inter-shelf distance (mm)

rather than by a fixed weight in kg.

Drying Surface Area and Inter-Shelf Distance

Each tray measures: 200 x 450 mm = 0.09 m2 drying area

The total drying area depends on the number of trays and the selected inter-shelf distance:

How to Choose the Right Setup

• More shelves = more drying surface = higher batch output
• Larger inter-shelf spacing = taller product layers, ideal for diced or bulkier products
• Smaller inter-shelf spacing = best for thin layers and liquids, maximizing drying efficiency

What This Means in Practice

• Thin-sliced fruit and liquids use smaller spacing and more shelves to maximize drying surface.
• Diced vegetables, larger fruit pieces, or prepared meals need more height, so fewer shelves are used.
• The actual batch size in kg will always vary based on product moisture, thickness, and type.

We have a network of distributors with there own technical specialists and we have a 1 year warranty on our Xiros Mikro.

That’s stands for NEar Real Digestive Tract.

This vitro research method is not in tubes or glass beakers but in a physically similar environment to the natural forms of the human digestive tract.

Holland Green Science is based in Ede-Wageningen in the Netherlands.