quality Vacuum Freeze Dryer & Lab Freeze Dryer factory

Henan Lanphan Industry Co., Ltd. is a young, innovative and diversified high-tech enterprise composed of high-level talents. The enterprise integrates R&D, production and sales, and is committed to the research of vacuum freeze-drying technology.   We adhere to the core design concept of high quality, environmental protection, energy saving, and high efficiency, adhere to the innovative road of independent research and development, and keep up with the pace of the times to introduce new ones. The company has strict requirements on product production, packaging, transportation and other aspects. The company is committed to making every customer 100% satisfied.     Our company's freeze dryers have the following series: experimental type, pilot type and household type.   Lab vacuum freeze dryers are widely used in the fields of medicine, pharmacy, biological research, chemical industry and food. Freeze-dried items are easy to store for a long time, and can return to their original state and maintain their original characteristics after adding water. This freeze dryer can meet the requirements of routine freeze-drying in the laboratory.   Vacuum freeze-drying technology prevents the contamination of materials and realizes the automation of drying and sublimation. This model has shelf heating and programmable functions, can memorize freeze-drying curves, and comes with a U disk extraction function, which is convenient for users to observe the freeze-drying process of materials.   Household vacuum freeze dryer is suitable for small amount of freeze drying, widely used in fruits, meat, vegetables, Chinese herbal medicine, health care products, etc. Household freeze dryers are a trend from special purposes to home use. Freeze-dried food, medicinal materials, etc. are easy to store for a long time, and can retain the taste, shape and nutritional content of the original material to the greatest extent.    

　　When the American chemical researcher Lyman C. Craig invented the rotary evaporation system in 1950, probably he could not imagine what an innovation he brought into the chemical and pharma industries. Advantages of the technique are numerous but some precautions have to be taken specially when treating samples prone to bump, like for example, ethanol. 　　It is a matter of fact that experienced chemists carefully regulate the power of the vacuum or play with the bath temperature or thoroughly set the evaporation rate in order to avoid or drastically reduce the risk of bumping, occasionally associated with foaming. Since its invention the rotary evaporation technique has been growing and expanding almost constantly, going well over the boundaries of chemistry and pharma. One of the latest and unexpected applications, that probably Mr. Craig could not imagine to see 60+ years ago, is rotary evaporation applied to “molecular cooking”. 　　The evaporation technique is usually associated to chemistry but in the recent years celebrated chefs have been using rotary evaporators in their kitchens and less famous chefs are now doing so too. In spite numerous, and inevitable, initial perplexities it seems it is a widespread trend, particularly in some countries. Contrary to applications in chemistry, where many times samples can be difficult to be processed, this is an ”easy” extraction, in general without any problem. Actually, in the large majority of the cases, more than extraction it is merely a question of cooking fresh food gently and precisely preserving taste, scent and nutritional facts by spoiling the combination temperature/vacuum. 　　Usage of rotary evaporator cooking at home 　　1.Concentrating the purest and freshest flavors from a blood orange by removing the water. 　　2.Extracting the desired flavors from a blend of alcohol, herbs, and fruit without heating the mixture up. 　　3.Extracting brandy and syrup from wine. 　　4.Homemade aquavit, homemade chocolate liquor from the mixing liquid of chocolate and vodka, etc. 　　5.Separate sugars, acids, colors, and most bitter compounds from aromas, alcohols, water, and small flavor molecules, etc. 　　How rotary evaporator help you achieve these purpose? 　　1.Rotary evaporator distillation function, which could separate a given mixture into its components based on their different volatility, through the process of evaporation and condensation (liquid-gas-liquid), to help you got you desired liquid. 　　2.You also could understand rotavapor distillation as separation, through rotovap distillation to separate food compounds from one another without altering them. 　　The benefits of choosing rota evaporator cooking at home 　　1.Rotary evaporator with vacuum pump guarantee all evaporation process is finished under whole vacuum condition, which could lowers material boiling point, don’t need heat material to high temperature, not only could protect the original performance of material, but also could make evaporation more efficient and accurate. 　　2.Evaporating flask is immersed in a heated water bath (or oil bath 150 degrees), increases the surface area of the product, greatly speeding distillation and also, through forced convection, keeping the mixture evenly mixed and heated to promote stable, even evaporation. 　　3.Rotary evaportor condensers is totally sealed and made of glass, which is easy to visually monitor and adjust. Through this way, you could recover almost 100% of the solvent. 　　Food made by rotary evaporator 　　All kinds of juice can be concentrated by rotary evaporator through removing water and people can do it easily at home. Fruit juice and other juices are widely concentrated by rotary evaporator, which can provide us better taste and smoother juices. Besides juices, several kinds of foods are extracted by rotary evaporator. For example, extracting the desired flavors from a blend of alcohol, herbs, and fruit . And extracting brandy and syrup from wine is another using way. What’s more, because the complex composition of food samples, proteins, fats, and sugars often cause interference in analysis and detection. Therefore, rotary evaporator is often used for treatment in advance. 　　Rotary evaporator coffee 　　Coffee is a kind of food material that is ubiquitous on the market. It uses coffee beans and/or coffee products (ground coffee powder, coffee extract or its concentrate) as raw materials. It can add food additives without adding other food raw materials. It is a solid beverage that has been processed. 　　With the development of technology, making coffee involves more and more techniques, for example, rotary evaporator plays a important role in coffee’s making process. In the process of making coffee, rotary evaporator is responsible for concentrating the coffee by removing the water from it.

Throughout history, people have sought ways to keep food cool to prevent spoilage and protect their health. One of the earliest strategies, first used in India several hundred years ago, was to harness the cooling power of evaporating water. As long ago as the 11th century, techniques had been developed to condense water vapor in coils, pressurize it and send it through an aperture to make it evaporate. Water isn’t a very good refrigerant, however, and these early cooling systems weren’t very efficient. Fast forward to the 18th century, when inventors began building refrigeration systems by compressing air, ammonia and other gases and then forcing them to absorb heat by reducing the pressure and allowing them to expand. Refrigeration didn’t become viable on a large scale, however, until 1876, when German engineer Carl von Linde built a condensing system that could liquify these gases. Some 50 years later, General Electric ended the age of the icebox by marketing the first widely available refrigeration system, which used a proprietary gas known as Freon as the refrigerant. Refrigerators and freezers are now commonplace and every household has one, although Freon is now obsolete. Most units have both a refrigerator and freezer compartment, but the cooling actually occurs in the freezer, and a fan circulates the cool air into the refrigerator compartment. Whether the unit is a small household appliance or a large commercial walk-in area, the cooling system works on the same basic principle of a deep freezer. The Freezer Compressor Is the Heart of the Refrigeration System The refrigeration system you see on a typical freezer has two sets of coils, the condenser coils and the evaporative coils, and they’re separated by a small aperture known as the expansion valve. If the freezer runs on electricity, which not all freezers do, an electric freezer compressor pump pressurizes the refrigerant in the first coil and that forces it to spray through the expansion valve into the second coil. Because the pressure in the second coil is much lower, the refrigerant evaporates, and that’s what provides the cooling. In the language of chemistry, evaporation is an endothermic process, which means it absorbs heat. The heat comes from the surrounding air, and it provides the energy the refrigerant molecules need to enter the gaseous state. A freezer doesn’t so much add coolness to the air as it does subtract warmth from it, and that warmth has to go somewhere. After turning into a gas, the refrigerant cycles back into the condenser coils where it gets pressurized by the condenser pump and turns back into a liquid. The pressurization generates heat, which completes the thermal cycle, and the heat must be dissipated away from the freezer compartment to maintain the low temperature in the freezer. Many units have a fan to facilitate this. The thermal cycle can continue indefinitely, provided the coils are sealed and none of the refrigerant can escape. A Freezer Compartment Must Be Well Sealed The deep freezer temperature can go down to 0 degrees Fahrenheit (-18 C) and even lower, but for this to happen, the compartment has to be well sealed. The evaporative coils are usually located behind the back wall of the freezer. As long as the compartment is sealed, the coils continue to absorb warmth from the freezer compartment and dissipate it through the condenser coils, and the temperature in the freezer continues to drop. Most freezers have a thermostat that monitors the temperature. When the target temperature is reached, the thermostat signals the freezer compressor to shut off. If the compartment is well sealed and insulated, it takes a long time for the temperature to rise and for the compressor to cycle on. Poor door seals that allow warm air into the freezer compartment cause the compressor to cycle on more often, and this wastes energy. Freezers Need Periodic Defrosting One of the reasons you have a freezer is to make and store ice, but the ice should be in trays or bags, not on the freezer walls. When ice collects on the freezer wall next to the evaporative coils or the coils themselves, it interferes with airflow and reduces their cooling efficiency. As a result, the condenser has to work harder, and that wastes energy. The working principle of a deep freezer is that the coils absorb heat from the surrounding air, but they can’t do this if they’re covered with ice or frost. This is why periodic defrosting is so important and why many freezers have an automatic defrost function. If a freezer doesn’t have a defrost function, it must be manually defrosted by turning it off long enough for the ice to melt. When a freezer does have a defrosting mechanism, it usually takes the form of a heating element attached to the evaporative coil. The defroster may come on automatically or you may have to turn it on manually. Either way, it melts the ice on the coils and the water goes through a system of drainage pipes to a pan from where it can evaporate. What Makes a Freezer Different From a Refrigerator? Most refrigerators come with an attached freezer and they’re in separate compartments. The ideal deep freezer temperature is around 0 F (-18 C), but in the refrigerator compartment, it’s more like 40 F (4 C). To maintain this temperature difference, the compartments are separated by a vent opening and a fan blows cool air from the freezer into the refrigerator only when it’s needed. You regulate the temperature in the refrigerator compartment by adjusting the operation of the fan. If the door seals and insulation are intact and the freezer is at the proper temperature but the refrigerator is too warm or too cold, the reason is usually a fan malfunction. If the freezer temperature is higher than it should be, however, it’s usually the condenser that’s at fault, and that’s a more serious problem.   Can You Service Your Freezer Yourself? When things go wrong in a refrigerator, you can often repair the fan or the controls yourself if you know what you’re doing. It’s a different story when you can’t maintain the freezer temperature, though, because that usually means there’s a problem with the refrigeration system. Federal law prohibits unlicensed individuals from servicing refrigeration systems. One of the main reasons for the prohibition has to do with the volatility of the refrigerant. Although Freon (also known as R22 refrigerant) is no longer in use because it’s a chlorofluorocarbon that damages Earth’s ozone layer, some older systems may still use it. Moreover, some current refrigerants, such as hydrofluorocarbons (HFCs), can also harm the environment by contributing to global warming. Some freezer systems, particularly propane ones, use ammonia as a refrigerant, which is a return to the early days of refrigeration systems. Ammonia is highly corrosive, and it causes burning of the eyes and respiratory system and can be fatal in large quantities. It takes skilled technicians and strict procedural protocols to work on refrigeration systems without releasing any of these hazardous gases.