The Freeze Drying process is a complicated dehydration method which describes the gentlest form of preservation and full flavor. The freshly harvested crops are frosted and freeze-dried in vacuum chambers. Water retained in the plants' cells as ice is sublimed by a very mild process.
Flavour, shape, colour, piece size and consistency of the raw produce are not altered, to ensure a taste as good as fresh. The open cell structures which this process creates enable the rapid re-absorption of water, which is ideal for instant products.
The advantages of freeze-drying at a glance:
1- High efficiency with very low input weight
2- Easy storage and handling during production
3- Long shelf-life without use of preservatives
4- Colour and cell structure remain
5- Intensive aroma
6- High level of vitamins and minerals
Uses of freeze dried products:
1- Ready to eat soups2- Fruits with cereals
3- Vegetables with noodles
4- In flavours production
5- Fruits in cereal bars
6- Freeze dried herbs and spices (retail packed)