Freeze dried machinery
A freeze dried Machinery removes all the water from a product and nothing else. The product retains almost all of it’s original nutrients, flavour and colour, making it obvious choice for quality production.
The freeze dried machinery operates at low temperature and high pressure. It uses a process known as the lyophilization. Through this process, it lowers the temperature of food to be preserved. Lyophilization involves removing water, mostly from the perishable fruits to extend their life or to make transportation easier.
The freeze dried machinery freezes the food by reducing the food pressure and adjusting its heat content to make the frozen water sublime. Therefore, the freeze dried machinery is essential in preserving the perishable food products. It retains the physical structure of the food and maintains it for rehydration in the later dates before consumption.
Food Freeze Dried machinery provides minimum deterioration reactions because it happens in low temperatures. This ensures the retention of the nutrients and other qualities of the food like the color. The original structure and shape, and the soft, crispy texture characteristics of the food are also well preserved.