由于低温操作，一些热敏产品，如乳和果汁，在冷冻浓缩后仍保持原有品质。
Thermally sensitive products, like milk and fruit juices, retain their original quality after freeze concentration due to the low temperature.
用高压静电干燥设备与真空冷冻干燥设备对特异性免疫初乳乳清及其浓缩物进行了同步干燥实验。
Colostrum and concentrated colostrum whey of specific immune milk dried by high voltage electrostatic dryer and vacuum freeze dryer.
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