An optimal freeze-drying process
Many people find dried foods convenient, tasty and nutritious. There are good opportunities for food manufacturers to cater to this need.
Freeze drying, also known as lyophilisation or cryodesiccation, is a highly effective process for drying fruits and vegetables.
The opportunities are almost limitless:
Fruits: Berries, slices of apples, bananas, mangoes, pineapple, apricot, melon, and more
Vegetables: Chilies, onions, peppers, garlic, coconut, coconut flour, and more
Improved quality of dried fruits and vegetables
Freeze drying is a low-temperature dehydration process that involves freezing the product, lowering pressure, then removing the ice by sublimation. This contrasts with dehydration using previously conventional methods, which are based on the principle of evaporating water with heat.
Freeze drying results in a high-quality product because of the low temperature used in the process. The original shape of the product is maintained, while the quality of the re-hydrated product is excellent.
Equipment and know-how for your freeze-drying requirements
SiccaDania provides freeze-drying equipment and loading/unloading robot systems, all manufactured at facilities in Europe. And, our process specialists have extensive knowledge and experience of the entire production process, both up and down-stream.