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What is freeze drying (FD) technology

Freeze-drying technology is the abbreviation of vacuum freeze-drying technology. Freeze-drying technology is to place fruits in a vacuum chamber for dehydration.

Freeze drying technology can retain the original nutritional components, taste and color of food, and is different from ordinary dehydration, pickling and frying products.

The drying of freeze-dried products is carried out at a temperature below 0 ℃, that is, in the frozen state of the products. Until the later stage, in order to further reduce the residual moisture content of the products, the products are raised to a temperature above 0 ℃, but generally not more than 40 ℃.

To put it simply, freeze-drying uses the principle of ice crystal sublimation to sublimate the water of frozen food materials from ice solid to steam without melting the ice in a high vacuum environment. Generally, the water in vacuum dried materials is converted into steam in liquid state to dry the food, so freeze-drying is also called freeze sublimation drying.


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