Fruits & Superfoods

gevriesdroogd fruit

Fruit and freeze-dried fruit

What is freeze-drying?

Freeze-drying is the process by which liquid is removed from a product, such as food, to extend shelf life, reduce weight and maintain quality. Because of the cost of freeze-drying, it is best used for premium products of premium quality.

Freeze drying starts with freezing the article and subject to vacuum pressure to remove the solvent content (usually water) from the product. The product is then heated, allowing the solvent to evaporate through a process known as sublimation.

This allows a product to be stored for many years without compromising on quality (if the product is sealed in a container that keeps oxygen, moisture and light out). For example, in the case of freeze-dried food, the texture, taste and nutritional value of a food product remain intact. Freeze drying also greatly reduces the weight of the food, making it easier to transport and store.

How to freeze dry food
How does freeze-drying work?

Freeze drying specifically for food is a step-by-step process that includes:

1: Freezing the product - The product is frozen.
2: Apply vacuum pressure to the product - The product is placed in a vacuum, which sublates the solvent.
3: Heating the product - The application of heat accelerates the sublimation process.
4: Condensation - The evaporated solvent is removed and converted back to a solid state, completing the separation process.


For most foods, the final product is a product that can be returned to its normal state by simply adding water.

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