Vacuum freeze-drying, also known as sublimation drying, referred to as freeze-drying, is a method of cooling and freezing the aqueous material in advance so that its internal moisture is fixed in the initial position and uniform and fine ice crystals are formed, and then the ice is directly sublimated into water vapor at the appropriate temperature and vacuum to remove the internal moisture of the material, thereby obtaining dry products.Food freeze-drying equipment combines unique advanced technology with reliable equipment operation, and is widely used in the processing and production of vegetables, fruits, meat, seafood, soups, health products, etc., to provide users with high-quality freeze-dried products.