Lyophilisation of truffles
Truffles are products with limited shelf life and their sensory properties are rapidly lost. Hence, the expensive fungi become less valuable within a few days. Losses of volatile compounds, oxidation and enzymatic reactions are a considerable problem during their storage. Furthermore, the aroma profile is commonly modified as a result of elevated temperature processes or enzymatic reactions. Freeze drying the fungi avoids loss and degradation of volatile compounds due to the low temperatures applied during drying. The aromatic profile of truffles are maintained. Freeze dried truffles can either be rehydrated or directly used in dry form.
Truffles are products with limited shelf life and their sensory properties are rapidly lost. Hence, the expensive fungi become less valuable within a few days. Losses of volatile compounds, oxidation and enzymatic reactions are a considerable problem during their storage. Furthermore, the aroma profile is commonly modified as a result of elevated temperature processes or enzymatic reactions. Freeze drying the fungi avoids loss and degradation of volatile compounds due to the low temperatures applied during drying. The aromatic profile of truffles are maintained. Freeze dried truffles can either be rehydrated or directly used in dry form.
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Lyovapor L-200 (동결 건조기)
Infinite-Control™이 탑재된 최초의 동결 건조기인 콤팩트한 Lyovapor L-200 (동결 건조기)은 승화에서 비교할 수 없는 자동화를 제공합니다. 분석법을 쉽게 생성 및 실행하고, 데이터를 로깅하고, 차트를 실시간으로 기록하고, 언제 어디서나 모바일 장치와 상호 작용합니다.
Lyovapor L-300 (동결 건조기)
Infinite-Technology™를 사용하는 Lyovapor™ L-300 (동결 건조기)은 자동으로 세척되어 번갈아 작동하는 응축기 두 개 덕분에 연속 승화를 제공하는 최초의 실험실 동결 건조기입니다. 또한 모바일 장치를 통해 전체 공정을 원격으로 제어할 수 있습니다.
