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FREEZE DRYING

advanced process engineering

MOST GENTLE DRYING

This process removes moisture from a water-containing product without affecting its biological, chemical or structural properties.

All equipment from hegatec freeze dryer is optimised in energy consumption. The freeze drying method is mainly used in our vacuum drying cabinets.

BENEFITS

  • the natural structur of the product is retained
  • gentle drying by reducing the boiling point
  • most gentle drying method
  • minimal losses of aromas and vitamins
  • no colour losses
  • preservation up to 20 years
  • better quality
  • quick and easy rehydration by adding water

TYPICAL PRODUCTS

  • coffee
  • instant products
  • fruits
  • vegetables
  • meat
  • meat extracts
  • seafood
  • ice cream
  • eggs
  • dairy products
  • flowers
  • pharmaceutical products

PROCESS

Freeze

FREEZING

First of all the product must be frozen. The contained water becomes ice. The temperature of the product must be below the eutectic point so that it retains its structure.

Freeze

DRYING

The next step is to remove the ice out of the product. As a result of vacuum in the drying chamber, the water passes directly from the solid to the gaseous state and escapes from the product. This process is called sublimation. To achieve sublimation, energy is needed in the form of heat. This energy is supplied by a integrated heating system. During the drying process, the free ice and the bound water are removed by sublimation.