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HOME » FOOD SUPPLEMENTS

Freeze-dried food

Freeze-drying is a proven and recognized conservative drying process that consists in the sublimation of water vapor from the frozen products through bypassing the liquid phase. The process is carried out at low temperature and high vacuum conditions – this eliminates the harmful effects of high temperature on the structure and components of the processed raw materials, and allows to avoid oxidative effects of air. This technology allows to obtain products with a very low water content (approx. 2%), which makes them extremely durable (microbiologically stable).

Obtained products have very high quality parameters:

  • Practically completely retained organoleptic characteristics (taste, aroma, color, structure, and shape) of the raw materials;
  • No loss of nutrients of the raw materials used (vitamins and other biologically active substances);
  • Porous structure of products ensured quick rehydration or solubility.

Celiko has three continuous systems for freeze-drying of food products, which enables the processing of raw materials in virtually any form:

  • In solid form, for example, whole or shredded fruit and vegetables,
  • In liquid form, for example, fruit and vegetable purees.
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Powders (spray-drying)

The main goal of spray-drying is the processing liquid raw materials into powders that, when dissolved in water, to a large extent recover the characteristics of the raw material. This avoids the risks associated with the storage of their unstable water solutions that require refrigeration or even, as in the case of fruit juices, freezing. Powdered products can be stored in normal storage conditions and their reproduction is limited to a simple dissolution in water.

Obtained in this way, products are easily soluble and, thanks to the short period of being exposed to high temperature (characteristic for this technology), retain the majority of organoleptic characteristics of the raw material, such as taste, color, and aroma.

An additional, very important feature of spray-dried powders, is that they can be pressure-granulated and formed into different grain sizes.

 

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Granulates

The main goal of spray-drying is the processing liquid raw materials into powders that, when dissolved in water, to a large extent recover the characteristics of the raw material. This avoids the risks associated with the storage of their unstable water solutions that require refrigeration or even, as in the case of fruit juices, freezing. Powdered products can be stored in normal storage conditions and their reproduction is limited to a simple dissolution in water.

Obtained in this way, products are easily soluble and, thanks to the short period of being exposed to high temperature (characteristic for this technology), retain the majority of organoleptic characteristics of the raw material, such as taste, color, and aroma.

An additional, very important feature of spray-dried powders, is that they can be pressure-granulated and formed into different grain sizes.

 

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