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Freeze drying (lyophilization) is an advanced drying method that removes water content from foods while preserving their nutritional value and natural properties.
Freeze drying or lyophilization is the process of freezing food products at very low temperatures and then removing water through sublimation (direct transition from solid to vapor phase) in a vacuum environment. This method preserves heat-sensitive nutrients (vitamins, minerals, proteins) and aromas.
In traditional drying methods (sun drying, oven drying, spray drying), heat is applied to products, which can lead to nutritional losses, color changes, and aroma loss. In freeze-dry technology, however, moisture is removed without heat, only through pressure difference.
Historical development: Freeze-dry technology was first developed in the early 20th century for preserving medical materials like blood plasma and vaccines. It began being used during World War II for producing lightweight, long-lasting foods for soldiers. Today, it has a wide range of applications from food industry to pharmaceutical sector, space programs to pet food.
Freeze dry at Özagro: With our modern freeze-dry equipment and experienced team, we perform freeze-drying of pet treats and fruits to high standards.
Freeze-drying process consists of three main stages
Product is rapidly frozen at -40°C and below. Rapid freezing forms small ice crystals, critical for preserving nutritional value and cell structure.
In vacuum environment, frozen water transitions directly to vapor phase (sublimation). About 95% of water is removed at this stage.
Bound water molecules are removed. Moisture content is reduced to 1-3%, resulting in lightweight, porous products with preserved structure.
Vitamins, minerals, proteins, and enzymes are preserved with minimal loss thanks to low temperature and heat-free drying. While traditional methods lose 30-50% vitamins, freeze-dry maintains over 95%.
Natural color and aroma of the product remain intact due to no heat treatment. When rehydrated, flavor and appearance are very close to fresh product.
With 95-99% water content reduced, weight decreases significantly. 1 kg fresh fruit becomes approximately 100-150 grams freeze-dried product.
Low moisture content (1-3%) stops microbiological activity. In proper packaging, products can be stored 1-2 years or longer at room temperature without refrigeration.
Freeze-dried products are naturally long-lasting, eliminating the need for preservatives, colorants, or sweeteners. 100% natural products can be offered.
Freeze-dried products quickly return to near-original form when in contact with water or liquid. Ideal for meals, beverages, and pet food.
Freeze-dry technology is very popular in pet treats because:
Healthy nutrition trends and natural product demand have popularized freeze-dried fruits:
Benefit from Özagro's freeze-dry production capacity. Grow your business with our private label or contract manufacturing services.
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