Fruit Freeze Drying Practices – Apple Banana Strawberry Pineapple Lemon Mango

Freeze drying is a good way to dry fruits and vegetables. Turn them to light weight and easy storage fruit snacks. Freeze drying only removes water, all other characters like nutrients, vitamins, flavor, structure and tastes are well preserved. So freeze dried fruits are organic and healthy to eat.

• Dried product moisture contains between 1% and 5% moisture. The ultra low moisture contain makes they can be stored in room temperature more than 2 years and up to 25 years.
• Freeze dried product with superior quality as compared with other dehydration methods. The high quality is due to the absence of a liquid phase, as well as the low temperature of the process.
• Freeze-drying preserves flavor, color, and appearance, while minimizing thermal damage to heat-sensitive nutrients.
• In addition, the texture is well preserved due to the process occurring in solid state.
• Freeze-dried products are typically crisper and have rehydration ratios four to six times higher than conventional air dried foods.
• Freeze-drying include the high recovery of volatiles, retention of structure and surface area, high yield, long shelf life, and reduced weight for storage, shipping, and handling.