Su Cheng dry, high-quality masterbatch Certified Vacuum Dryer Vacuum Dryer

Low temperature vacuum dryer of the continuous process indicators just between the two devices, which enables products to form a porous interior drying loose shape, retaining the original material nature of the products, the appearance of good, because it is low-temperature vacuum drying, it can be meet the processing requirements of a great part of the heat-sensitive materials. Continuous low-temperature vacuum dryer broke through the technical problems continuous access to material under vacuum, so that the static to dynamic drying drying success. Substantial increase in the dried product yield at the same time makes the cost of production declined. Double Cone Rotary Vacuum Dryer is a raw material drug production equipment is widely used, which is due in a vacuum drying process, the pressure cylinder body is always lower than the atmospheric pressure, the number of gas molecules, low density, low oxygen content, thus Changes can be dried easily oxidized drug production, to reduce the chance of material contamination. But also because of the vaporization process, the temperature and vapor pressure is proportional to the water, so when the vacuum dried material in the water can be vaporized at low temperatures, reaching low-temperature drying, especially for the production of drugs in heat-sensitive materials. There are a wide range of vacuum drying important application in the food industry, into the past few years, vacuum technology and microwave technology and other drying technology, the emergence of new types of vacuum dryer, proposed that China should speed up the research and development of vacuum microwave drying new ideas machine. There are a lot of dry food and "food" linked to the characteristics, which is different from drying chemical products, the former need to consider food hygiene, nutrition loss, changes in color, flavor, etc., there are strict limits on the drying temperature and time; food drying is different from drying of pharmaceutical products, because food is often low value-added products, and drugs are generally high value-added products, the former must consider the economics of the drying process.