Fruits Freeze Dryer

How to freeze dry strawberries?

Vacuum freeze-drying technology is an advanced fruit processing method that removes water from strawberries through low-temperature and low-pressure sublimation. When freeze-drying strawberries using a fruit freeze dryer, a series of carefully designed steps are required:

1.Fine cleaning: Firstly, the strawberries are meticulously washed to ensure their surfaces are clean, and then the pits are removed.

2. Moisture Drainage: After washing, the strawberries are drained because the more moisture there is, the longer it takes to freeze-dry them, resulting in a corresponding increase in energy consumption. Drying the water helps to reduce the load on the freeze dryer.

3. Slicing evenly: Using a professional slicer, cut the strawberries into thin slices of about 1cm.

4. Pre-freezing: Pre-freeze the strawberries in a -35 to -40℃ freezer for about 3-4 hours.

5. Vacuum-drying  treatment: Place the frozen strawberries into the vacuum freeze dryer. In the high-vacuum freeze-drying chamber, the ice crystals condensed in the strawberries will sublimate into water vapor directly and be removed through the condenser. The entire drying process takes 18 to 22 hours.

6.Sealing and Packing: After completing the vacuum treatment, the strawberries are placed into vacuum bags and sealed. This effectively prevents the strawberries from being affected by oxygen and humidity, maintaining their quality and flavor.

The benefits of utilizing vacuum freezing technology to preserve strawberries are evident. Not only can it extend the freshness period of strawberries and preserve their original fresh taste, but vacuum freezing also helps minimize the loss of nutrients in strawberries. This is because vacuum freezing technology maintains the rich nutrient content of strawberries at low temperatures, preventing them from being oxidized or broken down by oxygen.

 

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FAQ

 

1.Is freeze dried fruits healthy?

 Freeze-dried fruits usually still contain most of the vitamins, minerals, and fiber found in fruits. This includes vitamin A, vitamin C, and potassium. The low temperatures and vacuum conditions of the freeze-drying process help maximize the retention of the fruit's nutritional value but may still result in the loss of some heat-sensitive nutrients. As the freeze-drying process removes water, the energy density of the fruit increases. This makes freeze-dried fruit a convenient snack that can provide a relatively high level of energy without losing much nutrition.

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