Traditional herbal and spice processing widely adopts high-temperature hot air drying, while modern health food factories choose freeze dryer and industrial lyophilizer to conduct low-temperature freeze-drying and lyophilization for edible herbal slices and natural spices.
Most effective substances inside Chinese herbs and aromatic spices including plant polysaccharides, volatile aromatic oil and flavonoids belong to heat-sensitive ingredients; low-temperature vacuum environment of vacuum freeze dryer can fully retain these natural active substances without loss.
Small bench-top freeze dryer fits food R&D laboratories to test new lyophilization formulas for compound herbal and spice mixtures, while large industrial freeze dryer undertakes mass freeze-drying of herbal raw materials for health food factories.
Herbal powder and spice powder processed by freeze drying machine own loose porous structure, fast dissolution speed in water, better flavor release effect compared with high-temperature air-dried herbal and spice products.
The final moisture content of herbal raw materials after industrial lyophilizer freeze-drying can be controlled below 4%, naturally inhibiting mildew and oxidation of plant materials, extending storage period without adding artificial preservatives.
As global demand for plant-based health food and natural seasoning rises year by year, market demand for special vacuum freeze dryer for herbal and spice lyophilization keeps steady growth.
