Fruit Freeze Drying

Freeze drying is a good way to preserve perishable fruits. Turn them to light weight and easy storage fruit snacks, as well as add value to them. This because of the unique working theory of freeze drying is sublimation, which result only water is removed. Nutrients, vitamins, flavor, structure and tastes are well preserved. So lyophilized fruit is healthy to eat.

Typical Applications:

  • Apple,
  • Berries (Strawberry, Blueberry, Raspberry etc.)
  • Pineapple,
  • Peach,
  • Cherries,
  • Banana,

Fruits freeze drying can be entire, half-half, cubed, sliced or pulped.

Freeze Dried Strawberry Fruit

Freeze Dried Strawberry Fruit

Fruit Freeze Drying Processes:

Frozen fruits are placed in drying chamber, reduce chamber pressure and create vacuum environment. When chamber pressure drops to a certain level, the frozen water will start sublimate (Change from solid to gas phase). The vapor will temporarily store in condenser by ice type. While all the water in product is removed, the food is dehydrated.

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