Freeze-drying food
Application of freeze-drying food
The fields of application are varied, such as cosmetics, life sciences or nutraceuticals. This is a low-temperature preservation method where food is frozen and then dehydrated to extract the water. Also used in the agri-food industry, this process gently dries sensitive ingredients and provides them with many advantages.
In the agri-food sector, freeze-drying enables products to be dehydrated while retaining their nutritional value and taste. Groupe Berkem has the know-how required to freeze-dry many types of food. Here are just a few examples:
Freeze-drying fruit
Fresh fruit is naturally rich in vitamins, trace elements, minerals and enzymes. The drawback is that their shelf life is often affected by heat. Freeze-drying fruit significantly extends its shelf life, while preserving all the benefits initially present in fresh fruit.
Freeze-drying vegetables
Like fruit, vegetables have a high water content and can be dried using the freeze-drying process. Freeze-dried vegetables retain their nutritional qualities and taste, and their shelf life is improved.
Freeze-drying truffles and caviar
Fresh truffles and caviar are exceptional, delicate and refined gourmet foods. They are two top-of-the-range products that deteriorate quickly and are eaten seasonally. Freeze-drying truffles and caviar extends their shelf life by removing the moisture responsible for their deterioration when fresh. This drying method has the advantage of preserving all their flavor and texture, while enabling them to be eaten all year long.
Freeze-drying ready-made meals
Whether for astronauts, hikers, military personnel, sailors or travelers, freeze-dried meals are popular because they are practical and tasty. Easy to prepare and store, they simply need to be rehydrated with hot or cold water before being eaten. Many types of dishes can be dried using the freeze-drying process, enabling a wide variety of meals to be prepared.
Advantages of freeze-drying food
- Moisture and heat are often responsible for premature food spoilage. Freeze-drying extends the shelf life of fresh perishable food by protecting it from oxidation
- This dehydration process of sublimation under a vacuum at low temperature preserves the taste, texture and nutritional value of fresh food
- Freeze-drying ensures that the product is not altered by making it become tough or dark, for example. It also retains its original appearance after rehydration
- Transportation and storage are optimized, as the drying process removes the water contained in the food. As a result, freeze-dried food can reduce in mass by 80%. For example, food such as fruit and vegetables can be over 80% water. When these products are freeze-dried, they are easier to store and transport
- Freeze-drying plays an active role in reducing food waste by preserving for longer food that might otherwise be thrown away, because of its short shelf life
Groupe Berkem, a specialist in freeze-drying food
Groupe Berkem, a specialist in custom freeze-drying, offers freeze-drying services for a wide range of products in the agri-food sector. Thanks to its high-performance industrial facilities, it is able to freeze-dry high value-added products while preserving their nutritional qualities and taste. Groupe Berkem also applies its freeze-drying technology to liquid, semi-liquid or paste products on pre-frozen trays.
Customized support for every project
To guarantee its customers top-quality results, Groupe Berkem implements strict, rigorous procedures at every stage of the freeze-drying process. Our regulatory and technical teams offer customized support, from demand analysis to delivery.
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