The freeze drying process
Freeze drying is a process which is suitable for a wide variety of industrial products. These include agrochemicals, pharmaceutical intermediates, biological products, foods and flavourings.
The purpose of freeze drying is to remove a solvent (usually water) from dissolved or dispersed solids. It is an excellent method for preserving materials that are unstable in the presence of water. In addition, freeze drying can be used to separate and recover volatile substances and to purify materials.
The freeze drying process is particularly suitable for products which are sensitive to heat, subject to oxidation, or shear sensitive.
Once freeze dried, food products have the following benefits:
Freeze dried foods maintain their original shape and texture, unlike air dried foods which shrink and shrivel due to high temperature processing. Just add water and in minutes the food rehydrates to its original form.
Tastes as good as fresh. Freeze drying removes the water, not the flavour. So freeze dried foods retain virtually all their fresh food taste, vitamins and nutritional content.
Weighs less than fresh. Freeze dried foods have 98% of their water removed. This significantly reduces the food's weight, making it easier to handle and less costly to transport. For example, 3kg of chicken weighs only 1kg after freeze drying, and rapidly rehydrates back to its original weight.
Freeze dried foods can be stored for months or years at room temperature without deterioration or spoilage.
Because it can be stored at room temperature, freeze dried food does not require costly cold or chilled storage facilities, making it much cheaper to store.
Advantages of freeze-dried fruits in confectionery products Chemical and microbial concerns Availability of freeze-dreed fruits The freeze drying process
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