Pressure-based drying controller on Mactech freeze dryer

Mactech has now updated the new generation freeze drying program to ensure faster drying time than before as well as making it easier to set parameters when first starting use. In this content, you will be guided to use and understand the advantages of the pressure-based drying controller.

In the principle of freeze drying or the freeze drying process, we will understand how a drying process will include various steps. Below are the steps that require setting appropriate parameters on the pressure-based drying controller (Control the temperature on the product according to the pressure in the drying chamber):

• Step 1 is the freezing stage of the product, which means freezing the dried product to a temperature between -20^oC ∼ -40^oC for a certain time, usually 4-6 hours depending on the thickness of the product. So first, two parameters for the freezing process must be set: temperature and freezing time.
• Step 2 is to supply coolant to the condenser chamber, set the condenser chamber temperature parameters, usually -35^oc ∼ -45^oc.
• Step 3 is to choose the drying mode, 1 is staged drying or 2 is pressure drying. We often use the pressure drying mode (heat control under pressure) to optimize the drying process. The software automatically handles the drying process without the need for user intervention in the product heating stages.
• Step 4 is to set the value for sublimation pressure, usually set to 40 ∼ 60pa, this is the operating threshold value of the heating control, that is, when the actual pressure in the drying chamber is always lower than this threshold pressure, then The machine will continuously supply heat to the product so that the sublimation process can take place as quickly as possible. When the actual pressure in the drying chamber is higher than the set threshold, the machine stops providing heat until the pressure drops below the appropriate threshold. This heating method will optimize drying time and dry as quickly as possible. As long as the actual pressure value in the drying chamber is always low enough, the machine will continuously heat up, promoting the sublimation process of ice to occur most effectively.
• Step 5 is to set the maximum drying temperature for a specific product. For common drying products such as fruits, vegetables, meat, fish, medicinal herbs… usually set 30∼40^oc for this temperature value, but for more special products such as probiotics, it should be set lower, about 15∼20^oC is appropriate. This temperature is the maximum heat level that the product is provided, which will ensure the exact temperature limit suitable for each type of product.
• Step 6 is to set the remaining parameters. These are fixed parameters that we do not need to change every time we use the machine or change drying products.

In the video above is the most intuitive user guide to help customers easily set drying parameters each time they use it. To move back and forth between installation steps, just press the MODE button to change. Setting parameters such as temperature, pressure, time, just press the increase or decrease button. Using Mactech Freeze dryers always comes with a full set of intuitive user manuals and is continuously supported by an experienced technical team.

So through the above basic information, Customers have a better understanding about the pressure-based drying controller. Customers who need more advice on drying specific products, please contact Mactech Viet Nam to receive more information. Thank you for learning about the shared content.