The application of food freeze dryer in scientific research in colleges and universities
I. Introduction. Food freeze-drying technology is a technology that removes water from food through freeze-drying methods, thereby extending the shelf life of food and improving food quality. As an important experimental equipment, food freeze-dryer is widely used in food science, biomedicine, chemistry and other fields. This article will be the application and significance of food freeze-dryer in scientific research in colleges and universities.
Second, the working principle of the food freeze dryer.
The working principle of the food freeze dryer is to use the principle of sublimation drying to directly change the moisture in the food from solid to gaseous, so as to remove the moisture. Specifically, a food freeze dryer places food in a low-temperature freezer to freeze the moisture in the food. Then, the vacuum pump in the freezer is activated so that a vacuum environment is formed in the vacuum chamber. In a vacuum, ice changes directly from solid to gaseous state, sublimating from food. The sublimated water vapor is condensed into liquid water through the condenser and discharged, so as to achieve the purpose of removing water.
3. The application of food freeze dryer in scientific research in colleges and universities.
1.Food shelf life studies.
The shelf life of food is one of the important indicators to measure the quality of food. In university research, the study of the shelf life of food can be carried out by a food freeze dryer. By comparing the shelf life of food under different processing conditions, the influence of different factors on the shelf life of food can be studied, which can provide a theoretical basis for food processing and storage.
2.Food nutrients are preserved.
The nutrients in food are the nutrients that the human body needs**. In university research, the effect of different processing methods on the preservation of food nutrients can be studied through food freeze-dryers. For example, to study the effects of different temperature, time and other factors on the nutrients such as vitamins and minerals in food, and provide optimization solutions for food processing.
3.Biomedical research.
Biomedical science is one of the important areas of scientific research in universities. In biomedical research, food freeze-dryers can be used for the preservation and transportation of research biological samples. For example, biological samples that need to be stored for a long time can be dried by a food freeze-dryer to extend the shelf life of the sample and improve transportation safety. In addition, food freeze dryers can also be used to study changes in the microstructure of biological tissues and cells, providing strong support for biomedical research.
4.Chemical analysis studies.
In chemical analysis studies, food lyophilizers can be used for sample pretreatment and preparation. For example, liquid samples that need to be analyzed can be dried by a food freeze dryer to remove moisture and other interfering substances and improve the accuracy and reliability of the analysis. In addition, the food freeze dryer can also be used to prepare solid samples, providing convenience for subsequent chemical analysis.
IV. Conclusions. To sum up, food freeze dryers have a wide range of application prospects in university scientific research. Through in-depth research on the basic principles and application fields of food freeze-drying technology, it can provide strong support for university scientific research and promote the development and innovation of related fields. At the same time, with the continuous development of science and technology, it is believed that there will be more efficient and intelligent food freeze-drying equipment in the future, providing more convenient and accurate services for university scientific research.