What is Freeze Dried?
Freeze Dry is a freeze drying method as the name suggests. First the freezing process is applied and then the drying process.
In the freeze drying method, which is the most advanced drying method in the world, the freeze-dried food product is sublimated under vacuum. Thus, the moisture content in the food takes the form of gas directly from a solid without entering the intermediate liquid state by sublimation.
In this process, freeze-dried foods retain their original size and shape with minimal cell rupture.
Since the moisture content in the food remains max 2-4%, the deterioration of the food at room temperature is prevented. Because no living organism is able to live in an environment with a moisture content below 30%. The process is used for drying and preserving many edible and drinkable food products, including meats, vegetables, fruits and instant coffee products.
Dried products have exactly the same volume and shape as fresh food. The only difference is that there is no water in the final product. Dried products can be restored to their former state with appropriate dilution. Excessive soaking will cause the cell membranes to burst as it will cause diffusion.
The nutrients, colours, flavours and textures of freeze-dried products are usually indistinguishable from the original product. More than 98% of the nutritional values in fresh food are also found in freeze-dried foods.
Depending on the product and packaging environment, freeze-dried foods can be stored at room temperature for 30 years or more in canned form.
They have a crunchy consistency, making them perfect for use as snacks as well as for survival food or drink storage.
Since all the water of fresh food is removed, freeze-dried foods, which are 10 times lighter, can be stored very comfortably in the bag during mountaineering, trekking, camping and travelling.
Why Freeze Dried?
As Freeze Dried fruits are dried without exposure to high temperatures, their vitamin and mineral balance is not altered and their nutritional value is largely preserved.
The removal of water through the Freeze Dry process eliminates the potential for bacterial growth.
As Freeze Dry is a rapid process, the fruits are dried with all their freshness and structural properties.
No synthetic and artificial treatment is applied.
Freeze Dried fruits tend to retain most of their original size. Their appearance also remain largely the same. When placed in water, the fruit reverts back to its original state.
The Freeze Dry process significantly removes the water content from the fruit. This reduces the weight of the fruit to 1/10. The fruit becomes more concentrated and its weight is reduced.
Freeze Dried fruits can be stored in a cool environment without refrigeration.
The average humidity for Freeze Dried fruits is about 3%. Therefore, under suitable conditions, Freeze Dried fruits can be stored for months or even years.
Freeze Dried fruits can be cut or ground into many different sizes and shapes, from whole, slices to fine powders. They can be blended to give any product a unique flavor profile.
Freeze Dried fruits gain a crunchy texture as a result of the drying process.
They can therefore be consumed as a dry snack.
Freeze Dried Journey
Shocking
Carefully selected fruit and vegetables are washed, cut and frozen immediately after harvesting. Loss of freshness, taste and nutritional value is minimised in quick-frozen products.
Freeze Drying
The ice molecules in the products entering the freeze-drying process are directly converted to gas without melting and removed from the product as water vapour (sublimation). The sublimation step, which takes about 24 hours at low pressure and low temperature, ensures that the product retains its fresh structure and nutritional value.
Packaging
Freeze-dried products are placed in food-grade, moisture barrier packages in humidity and temperature controlled rooms. The risk of spoilage and softening of products packaged without exposure to high humidity is eliminated.
