Vacuum freeze-drying technology can be used for drying fruits and vegetables, meat and poultry, aquatic products, seasonings, convenience foods, and famous specialty products. It can achieve the purpose of maintaining the original color, aroma, taste, shape, and freshness of food, with good rehydration properties. The finished products are convenient for storage and transportation, with reduced costs and extended shelf life.

In the drying of nutritional and health care products such as royal jelly, ginseng, turtle, soft-shelled turtle, and earthworm, the vacuum freeze-drying process makes people more convinced that the nutritional products are pure and natural.

The vacuum freeze-drying method can be applied to the dehydration and preservation of traditional Chinese and Western medicines such as serum, blood plasma, vaccines, enzymes, antibiotics, and hormones.

Blood, bacteria, arteries, bones, skin, corneas, nerve tissues, and various organs preserved long-term using vacuum freeze-drying technology only need to be supplied with water to regenerate when used, while still maintaining their biochemical and physical properties.

Such as in the manufacture of aerospace thermal insulation ceramics, preservation of ancient wooden and silk products, specimen preparation, and preparation of special materials, unique results can be achieved.