Freeze Dried Fruits
Freeze drying is a technique used for decades to preserve perishable foods, preserving their flavor and aroma as much as possible. This technique has been used regularly for coffee but is being used more and more in other types of foods, such as fruits.
Freeze-drying is a process that allows all the moisture to be extracted from a food, preserving its flavor as much as possible. It consists of freezing the food at a very low temperature (temperatures below 50 degrees below zero) and once in that state, the pressure is suddenly lowered and heat is supplied, achieving the sublimation of the water, that is, the transition from ice to steam, without going through a liquid state. The fruit retains an appearance similar to its natural state, but is completely free of water, meaning it is light and crunchy.
Freeze-drying preserves and extends the life of the food since in the absence of water microorganisms cannot proliferate. In return, it is essential to keep the lyophilized product in a sealed environment, preferably under vacuum to avoid rehydration.
It is possible to vitally freeze-dry any vegetable, from coffee, vegetables or fruits with strawberry, banana, raspberry, pineapple, fig, apple, etc…
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