Principle

Vacuum freeze-drying removes moisture by freezing the product and sublimating the ice directly into vapor under low pressure, preserving quality and nutrients.

Applications

Widely used in food, medicine, biotechnology, and nutraceuticals where product stability, texture, and shelf life are critical.

Freeze-Dried Foods

• Cooking ingredients: meat, vegetables, fish
• Food industry powders: milk, egg, tea
• Drinks: coffee, fruit juices, ice creams
• Tonics: pollen, herbal powders, honey