The structure and principles of vacuum freeze drier were reviewed,and the key points of quality control in each step during the work were explored in this paper,thus to lay the foundation for equipment selection and ensure the designed structure and performance to meet the requirements of GMP and quality standards for biological products and medicine.

Study on a temperature control model and its system of vacuum freeze dryer;

Investigations of vacuum freeze drying process of taro crisp slice;

Heating system of new generation food vacuum freeze drying machine;

Study on the vacuum freeze drying craft of Oviductus Rana;

Research on vacuum freeze-drying processing technology of kiwifruit piece;

Application of vacuum freeze-drying Technology in fruit and vegetable processing;

Study on Vacuum Freeze-drying Technology of Strawberry Powder;

Optimized Experiment on Technological Parameters for Freeze-drying of Pteridium Aquilinum;

Experiment and research on the freeze-drying for the banana powder;

The optimal processing data of strawberry fruit pulp were derived based on the loss ratios of VC and red pigment and freeze-drying time.