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Freeze-drying

In the vacuum freeze-dry ( FD ) Process, foods are dried in the vacuum system while being maintained at a temperature below that of its crystallization point (sublimation drying).

FD was first utilized for manufacturing instant coffee in foreign countries and development of ingredients for instant noodles in Japan.FD is a drying technique utilized for various kinds of foods and for the field of medicine.

This method minimizes changes in color, taste, flavors and vitamins in the dried product and allows them to be stored with a low moisture content.

The dried product can be quickly restored to its original state simply by adding cold or hot water.

The freeze-drying process takes 9~24 hours.

Miso soup and other soups made into cubes by our freeze drying method.

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