Freeze drying - Import export

Freeze-drying is an important process for preserving and formulating pharmaceutical and biotechnological active ingredients. If an existing process is changed or transferred, the entire cycle must be modified. We advise on the adaptation of a freeze-drying cycle or scale up. Contact us for an initial discussion! Analysis We analyse existing data, model the process and verify the settings before the conversion. For them, this means: high transfer security, short project times, low overall costs. Adaptation of a freeze drying How do we go about it? For the time being, we analyse all existing data and "build" a model of freeze drying from it. The model is based on the physical principles and the real data of their current plant. Consequently, our predictions and forecasts are accurate. From the model, we obtain the settings for the new freeze-drying process. Before the step into production, these settings are verified with a small system.

Vacsy is the natural solution! Today’s methods of food preservation carry undesirable health risks and do not protect the foods natural properties: Sugaring Sugar consumption has been found to contribute to an increased chance of obesity, diabetes, cardiovascular disease etc Salting Too much salt raises blood pressure. The higher the blood pressure gets, the greater the strain on the heart, arteries, kidneys and brain. Freezing Vegetables become limp and dry, meat changes colour and becomes rancid, and fish starts to smell. Canning Lack of quality control in the canning process can allow for contamination of canned food, which can lead to serious health problems. Smoking Artificial smoke is more harmful than real smoke because of the high levels of polycyclic aromatic hydrocarbons (PAHs) which are found in smoked meat or fish. Pickling Pickles and other foods that have been soaked in vinegar are rendered almost totally indigestible.