Biopharmaceutical lyophilizer 40 square sent to guangzhou, TF - model
陕西林业局。
E, 40 customers for probiotic freeze-dried production!
Technical parameters of the
models
unit
TF -
陕西林业局。
40 e
limited partition area
m&sup 2;
40.
5
bottling number
a / & Phi;
16毫米
182200
个/φ;
22 mm
93000
in bulk solution quantity
L
800
partition size
width (
mm)
1515
深(
mm)
1830
partition number
15 + 1
baffle spacing
Mm
100
clapboard temperature range
℃
-
55 + 70 ~
the condenser temperature
℃
-
75
water condenser trap biggest
KG
750
electrical heating
KW
80
limit vacuum
Pa
2.
7
system leak rate
PA.
m³
/ S
0。
1
installed power
KW
222
probiotics is a suitable for low-temperature environment the survival of the species, in March 2001, the Chinese ministry of health issued health law JianFa [2001] no. 84, lactic acid bacteria health food inspection stipulated in article 10 of explicitly pointed out that, not recommended in a liquid form living bacterium enshine fungi health food products, because live probiotics have been scientific experiment certification liquid was very hard, fear of water and probiotics, so consumer is buying probiotics must choose refrigerated transport, or in the freezer refrigeration probiotics powder in the supermarket, and other liquid drinks and online sales of refrigerated transport products live probiotics is very low.
is determined by the characteristics of the enshine fungi enshine fungi processing process, the drying methods can only be done through freeze-drying machine equipment.
Freeze drying under low temperature, so for probiotics such heat sensitive material is particularly appropriate.
In the process of freeze-drying, probiotics malignant mutations, dye bacterium etc can't be, so to maintain a probiotic original character.
After freeze-dried probiotic producing porous, spongy, dissolve quickly and completely, almost immediately restore the original character.
Freeze drying under vacuum, oxygen, probiotics activity can be fully protected.
Freeze drying can eliminate - 95
More than 99% of the water, dry without that probiotic products can be preserved for a long inactivation, deterioration.