top of page

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

​

strawberry picture.JPG

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

bottom of page