Vacuum freeze technology is based on sublimation process of converting solids directly into gaseous state bypassing the liquid state.
The process involves 3 phases :
Initial freezing process upto -20 C at atmospheric pressure.
Primary drying (sublimation) under vacuum.
Secondary drying (desorption) under vacuum.
Traditionally used for coffee, medical & pharmaceutical applications, is fast gaining acceptance for fruit chips, dairy products, powder etc. Suitable for preserving heat sensitive whole / sliced fruits & vegetables, herbs & spices.