Concept
Freeze-drying, also known as lyophilization or vacuum sublimation, is a dehydration process used to preserve foods, ingredients, and other heat-sensitive products. In this method, the product is first frozen and then placed in a vacuum system where the water is removed through sublimation—directly converting the frozen water into vapor. This technique maintains the product’s structure and properties.
Why Freeze Drying?
Nutrient Preservation
Retains essential vitamins, minerals, ensuring maximum nutritional value.
Flavour and Texture Integrity
Maintains natural taste and texture, delivering a fresh, unaltered product.
Extended Shelf Life
Keeps products stable for months or years without refrigeration.
Lightweight Convenience
Makes transportation and storage easy, thanks to reduced weight.
Efficient Rehydration
Quickly restores products to their original state with water, retaining quality.
The Freeze-Drying
Process Step-by-Step
Freeze Drying Process
The lyophilization process begins with fresh products at room temperature.
1
Freezing
Products are rapidly frozen to -40°C, locking in their structure and nutrients.
1
2
Sublimation
Under vacuum, gentle heating causes the ice to transition directly from solid to vapour, separating from the product.
2
3
Finalization
Atmospheric pressure is restored, and the freeze-dried product is extracted and vacuum-packed for preservation.
3
Custom Freeze-Drying Solutions
As experts in freeze-drying, we specialise in crafting unique preservation solutions tailored to your needs. With cutting-edge equipment, we can handle any order, adapting precisely to the product’s specific requirements and your commercial objectives, ensuring the perfect freeze-dried result every time.