Introduction
Freeze drying is a good way to preserve fruits and vegetables. Turn them to light weight and easy storage dried form. Since freeze drying only remove water, so more than 99% of its nutrients, vitamins, flavors and microelements are well preserved.
Especially, vacuum freeze drying technology suit seasonal or perishable fruits. By remove more than 97% of its moistures, but no damage to their physical structure and biological activities. The freeze dried fruit can lasting up to 25 years.
Freeze drying is a low temperature dehydration method. During the process, most time, products are in minus temperature. Gently dried without damage their physical structure or biological activities. When need, freeze dried fruits and vegetables can be quickly reconstituted by simply add water.
In addition, freeze dried products are easy to store and transport, don’t need to be refrigerated or preserve with chemicals. No critical storage environment request, just at room temperature.
Freeze Dried Fruit Vegetables Samples
Common fruits and vegetables can be success freeze dried, such as Apples, Strawberries, Mushrooms, Tomatoes, Pineapples, Peach, Beans, Cherries, Banana, Melons, Blueberries etc.
Choose The Right Fruit Freeze Dryer
Vekuma manufacturing a range of freeze drying machines for the fruit and vegetables lyophilization, from small trial unit to commercial and industrial large production plant, capacity from 10kgs to 2000kgs a batch.
