High Water Content of the Product

The high water content of the product may be caused by too thick liquid medicine or insufficient heating during the lyophilization process. In addition, high condenser temperature or insufficient vacuum may also lead to high water content. It is generally recommended that the thickness of the liquid medicine does not exceed 12mm to maintain the ideal freeze-drying effect.

The Product Shape Is Not Full or Atrophied

Poor shape or shrinkage of the product may be caused by too high or too low concentration of the liquid medicine. Too high a concentration will lead to incomplete internal water vapor escape, while too low a concentration will make the product too loose and easy to absorb moisture. The appropriate concentration range is usually between 2% and 15%, with an optimal concentration of 10%.

PH Value Shifts After Lyophilization

The change in pH of the product after freeze-drying is often related to the chemical composition in the prescription. Prescriptions containing volatile acids and non-volatile bases will increase pH after lyophilization, while prescriptions containing non-volatile acids and volatile bases will decrease pH. Changes in pH can be prevented by adding a buffer solution.

The Surface of the Product Has a Hard Shell or Cracked Surface

The appearance of a hard shell on the surface of the product is usually due to the formation of an impermeable structure when frozen. The crack surface is caused by the weak structure of the product or the excessive speed of re-drying. This problem can be ameliorated by adjusting the freezing and redrying processes. These issues need to be addressed through the precise control and management of the lyophilization process to ensure the quality and safety of the final product.

Pet Food Processing Machine/Equipment

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Pet food freeze-drying equipment is mainly used for freeze-drying processing of pet snacks and main food. For example, single-ingredient chicken, duck, beef, fish, animal liver, etc., and formula freeze-dried staple foods. Pet freeze-dried food is characterized by no addition, pure natural, raw meat processing, more in line with the feeding habits of dogs and cats and other pets.

The company has nearly 30 years of technology accumulation and is in a leading position in the field of freeze-dried pet food. With more than 60 machines in operation in China, we can provide a complete set of equipment and automation support according to customer needs.

Types of Pet Food Freeze-Drying Equipment

Freeze-Drying Equipment for Pet Treats

Pet freeze-drying equipment can be used to produce freeze-dried pet staple foods: chicken, duck, beef, rabbit, salmon, etc. Pet complex snacks: freeze-dried cheese grains, freeze-dried egg yolks, sheep colostrum dry sticks, etc.

Pet Food Freeze-Drying Equipment (Including Automation Equipment)

Products

Revolutionizing Pet Nutrition with Pet Food Freeze-Drying Equipment

High Nutrient Maintenance

Freeze-drying technology can be carried out under extremely low temperature and high vacuum conditions, effectively maintaining nutrients such as vitamins, carbohydrates, proteins, as well as nutrients such as chlorophyll, biological enzymes, amino acids and flavor substances in the ingredients.
Excellent Palatability

Freeze-dried pet food has a stronger flavor and a looser taste, especially for pets with bad teeth. In addition, freeze-dried products have good rehydration, can quickly restore the original taste after soaking water, suitable for pets who do not like to drink water.
Long Shelf Life and Convenience

Freeze-dried pet food is thoroughly dehydrated, lightweight and easy to store and carry. Most freeze-dried pet foods come in vacuum or nitrogen-filled packaging and can be stored at room temperature for up to 3-5 years or more.
Environmental Protection and Safety

Freeze-drying technology can remove most of the water in food, reducing the growth of bacteria caused by excessive water in food, thereby extending the shelf life. This technology can also effectively reduce food waste and environmental pollution, in line with environmental protection requirements.

Customizable Pet Food Freeze-Drying Equipment for Diverse Needs

With nearly 30 years of technology accumulation and a number of industry patents, the company is in a leading position in the field of freeze-dried pet food. We are committed to providing better technical services to pet freeze-dried food manufacturers. We can provide different types of equipment, loading weight from 300kgs to 2500kgs can be customized. The delivery cycle and installation and commissioning cycle can be formulated according to customer requirements, and the after-sales team is professional and responsive.

FAQs of Pet Food Freeze-Drying Equipment

The Surface of the Product Has a Hard Shell or Cracked Surface

The appearance of a hard shell on the surface of the product is usually due to the formation of an impermeable structure when frozen. The crack surface is caused by the weak structure of the product or the excessive speed of re-drying. This problem can be ameliorated by adjusting the freezing and redrying processes. These issues need to be addressed through the precise control and management of the lyophilization process to ensure the quality and safety of the final product.
High Water Content of the Product

The high water content of the product may be caused by too thick liquid medicine or insufficient heating during the lyophilization process. In addition, high condenser temperature or insufficient vacuum may also lead to high water content. It is generally recommended that the thickness of the liquid medicine does not exceed 12mm to maintain the ideal freeze-drying effect.
The Product Shape Is Not Full or Atrophied

Poor shape or shrinkage of the product may be caused by too high or too low concentration of the liquid medicine. Too high a concentration will lead to incomplete internal water vapor escape, while too low a concentration will make the product too loose and easy to absorb moisture. The appropriate concentration range is usually between 2% and 15%, with an optimal concentration of 10%.
PH Value Shifts After Lyophilization

The change in pH of the product after freeze-drying is often related to the chemical composition in the prescription. Prescriptions containing volatile acids and non-volatile bases will increase pH after lyophilization, while prescriptions containing non-volatile acids and volatile bases will decrease pH. Changes in pH can be prevented by adding a buffer solution.

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