Can IQF Freezing Technology Remove Most Water of Products


There are three forms of water in nature: solid, liquid […]

There are three forms of water in nature: solid, liquid and gaseous. The change of phase is closely related to temperature and pressure. At standard atmospheric pressure, as the temperature increases, the solid ice melts into liquid water; when the boiling point is reached, the liquid water is converted to gaseous water vapor. At the triple point, solid, liquid, and gaseous three phases coexist. When the gas pressure drops below the triple point, the water in the solid state will not melt and directly sublime into water vapor after it absorbs heat.

IQF Freezing uses a vacuum pump to maintain the air pressure at a low level, then provides energy to the frozen product, causing the water to sublime into water vapor, which is then captured by the cold trap to remove moisture from the product.

The instability of biomolecules such as proteins, DNA, RNA, and metabolites stems from the hydrolysis reaction in solution, so the storage and transportation of biological agents is very difficult. Although the addition of many protective ingredients can extend the life of liquid biological agents, IQF Freezing has an irreplaceable position in the preservation and transportation of biological products.

IQF Freezing technology can remove 95%~99% of the water in the product, ensuring that the product can be stored for a long time without deterioration, effectively extending the life of the product. In addition, the removal of moisture greatly reduces the weight of the product and facilitates long-distance transportation of the product. These provide great convenience for the preservation and transportation of biological products with poor stability.

Compared with drying techniques such as drying and drying, IQF Freezing is carried out at a low temperature to maintain the biological activity of heat sensitive substances such as proteins and vaccines.Since IQF Freezing is accomplished under vacuum conditions, the biological agent is prevented from being oxidized and loses activity during drying.