Freeze-drying Technology

  • Freeze drying is the process of dehydrating frozen foods under a vacuum so the moisture content changes directly from a solid to a gaseous form without having to undergo the intermediate liquid state through sublimation.
  • The process is used for drying and preserving various food products, including meats, vegetables, fruits, etc.

The Benefits of Freeze-Drying

  • Retains original characteristics of product – color, form, size, taste, texture, and nutrients
  • Retains the colour and shape – no shrinkage as seen when dehydrated
  • Retains nutritional value
  • Fresh flavour – far superior to other forms of air-drying
  • Shelf stable at room temperature
  • Light weight to easily handle and transport
  • Low  Aw  eliminates microbial concerns
  • whether solid or liquid, can be freeze-dried
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