The boiling temperature changes with pressure! A world called sublimation where ice turns directly into gas.
Water boils at 100°C on the surface, but at the summit of Mount Fuji, where the air pressure is lower, it boils at below 90°C. In a pressure cooker, water can be heated above 100°C without boiling, allowing for the preparation of delicious dishes. The boiling point changes with pressure. At the summit of Mount Everest, which is higher than Mount Fuji, water boils at 70°C. At even higher altitudes, where the air is thinner and a state known as vacuum occurs, water can boil at temperatures below 0°C, entering a world called sublimation, where ice directly turns into gas, and reaching the threshold of freeze-drying. *For more details on the column, please refer to the related links. For further inquiries, feel free to contact us.*
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We design and manufacture freeze-drying equipment and its related facilities. Through our network with the food industry and the vacuum and freezing sectors, we respond to the demands from food manufacturing sites and provide energy-efficient and environmentally friendly equipment. For those new to freeze-drying, we can dispatch FD food processing specialists with extensive overseas experience. We can introduce FD food products from prototype to mass production. Please feel free to consult with us.