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freeze dried: |
| Water removal by sublimation under an environment of low pressure. |
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Remove the water of the product by sublimation... |
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| It is about removing the water of the product by sublimating it under an environment of low pressure. After solidifying the water content by freezing, it is heated up, always under conditions of low pressure, what causes it directly turns to the gaseous state without turning to liquid state. |
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A building of 1400 m2 |
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| The area of freeze dried products is in a building of 1400 m2. it has discontinuous flow, it consists of a vacuum chamber of 35 m3 that can hold 1.2 tonnes of raw material, it has a vacuum pumping system by means of equipments of blades in order to achieve high vacuum and root type, freezing installation of high capacity of absorption, an area of more than 80 m2 of eusastive heating control, etc. |
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Automated control of all parameters |
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| All installations automatically work, controlling in a continuous way all parameters of each cycle. |
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Capacity of removing by sublimation more than 500.000 litres of water each year... |
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| This equipment can remove by sublimation more than 500,000 litres each year. freeze dried products, just like dehydrated ones, keep the nutritional properties of fresh raw material with which they were produced. |
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Intact molecular structure ... |
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| Freeze dried products have the advantage, as opposed to dehydrated ones, of keeping intact their molecular structure, what favours their instantaneous reconstitution as well as their final appearance, that’s why this technique is usually used with products of high added value. Freeze-dried products are used quite a lot in confectionery and dietetics industry, desserts, dairy products, energy products, cereals, etc. |
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