Fruits & Vegetables
Freeze drying, also known as lyophilisation or cryodesiccation, is a low temperature dehydration process which involves freezing the product, lowering pressure, then removing the ice by sublimation. This is in contrast to dehydration by most conventional methods that evaporate water using 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 and quality of the rehydrated product is excellent.
Freeze drying of food
Examples in the food segments include:
- All fruits (berries, slices of apples, bananas, mangoes, pineapple, apricot, melon etc.)
- Vegetables. (chilies, onions, peppers, garlic, coconut, coconut flour etc.)
- Whole meals (stews, spaghetti w. meat balls, gullash, chili con carne, pulled pork etc.)
Below is a simplified overview of a generic factory for freeze drying of fruits and vegetables.
SD Freeze Drying’s core technology is the freeze dryer and loading/unloading robot systems, however our knowledge covers the entire process both up- ad down-stream.
Added value with an SD Freeze Drying solution:
- Standard skid
- Modularized (20’ container setup)
- Reduced transportation, installation, documentation and commissioning costs
- Optimized modules
- Robust process due to multi-chambers
- Increased uptime (maintenance)
- Reduced manual operations
- 100% scalable production → flexibility, ease and incremental capacity expansion
- Automation prepared for expansion
- Large span of use: instant coffee, ready-to-serve food, ingredients and nutraceuticals
- Robot loading/unloading
- Automated CIP
- 100% sanitary design (according to EHEDG, incl. valves, instruments etc.)
- No movable parts
- Certified Materials