Freeze Dryer Machine Features
Freeze-drying is the world’s most advanced drying technology. Freeze drying technology Under low temperature and low pressure, the solid state of the water passes from the ice to the liquid state, directly to the gaseous water vapor, that is, the water is removed from the food by using the principle of sublimation.
The moisture content of the products, which start the drying process in a frozen way, is reduced to 2% by sublimation in the low pressure and low temperature environment created in the machine. In this process, no loss of shape such as wrinkling or melting is observed in products that do not pass into the liquid phase. Shapes of dried products in their fresh form it’s almost the same. Foods exposed to high temperatures lose their nutritional and vitamin values, aroma, smell and color to a great extent. Products dried under low temperature and low pressure by freeze drying method retain their nutritional and vitamin value, aroma, smell, color and shape.
STAGES
HARVEST
Fruits and vegetables produced by farmers are harvested with care, with maximum quality, at the right time of their ripeness.
FREEZING
Carefully selected fruits and vegetables are washed, cut and quickly frozen immediately after harvesting. In products that are frozen quickly, the loss of freshness, taste and nutritional value is minimized.
FREEZE DRYING
The ice molecules in the products that enter the drying process in the frozen state are removed from the product as water vapor by turning into direct gas without melting (sublimation). The sublimation step, which lasts about 24 hours under low pressure and low temperature, allows the product to retain its fresh structure and nutritional value.