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Benefits of freeze drying
• Long shelf life (18 months after production)
• Preserves up to 98% of all nutrients (vitamins, minerals, …)
• Pure (clean label) – no additives
• Concentrated and intense flavour (equivalent of several portions of fresh fruit)
• High in fibres
• Crispy texture
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Comparative table freeze drying versus conventional drying
Product Quality
Form of wet material to be dried
Dry shape and form
Appearance
Color
Rehydration
Heat exposure
Oxygen exposure
Retained volatiles
Conventional drying
Pieces
Shriveled
Shriveled
Faded
Slow
200-300°C
High
Poor
Freeze drying
Whole, liquids, pieces, powders
Maintained
Nearly same
Maintained
Fast
0-150°C
Very low
Excellent
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