FREEZE-DRIED FRUIT AND VEGETABLES
Freeze-drying is a tested and considered most preserving process of drying, that consists in the sublimation of water vapors from products with the omission of the liquid phase. The process is conducted in low temperatures in high vacuum conditions to eliminate the harmful impact of high temperatures on the structure and nutritious values of processed raw materials and the oxidizing effect of the air. In effect, products of extremely law content of water (approx. 2%) are obtained which guarantees their exceptional durability = microbiological stability.
Advantages of freeze-dried products:
- almost total preservation of organoleptic features (flavor, aroma, color, structure, shape) of raw materials,
- no losses of nutrients contained in the input raw materials (e.g. vitamins),
- porous structure of products ensures their quick rehydration and/or solubility.
Celiko has continual and periodic 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.
FREEZE-DRIED FRUIT AND VEGETABLES
Freeze-drying is a tested and considered most preserving process of drying, that consists in the sublimation of water vapors from products with the omission of the liquid phase. The process is conducted in low temperatures in high vacuum conditions to eliminate the harmful impact of high temperatures on the structure and nutritious values of processed raw materials and the oxidizing effect of the air. In effect, products of extremely law content of water (approx. 2%) are obtained which guarantees their exceptional durability = microbiological stability.
Advantages of freeze-dried products:
- almost total preservation of organoleptic features (flavor, aroma, color, structure, shape) of raw materials,
- no losses of nutrients contained in the input raw materials (e.g. vitamins),
- porous structure of products ensures their quick rehydration and/or solubility.
Celiko has continual and periodic 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.
SPRAY DRIED POWDERS
Spray drying means processing liquid raw materials into powdered substances. This way storage risks are avoided in terms of unstable water solutions that must be refrigerated or frozen Powdered products can be stored in standard conditions, and their restoration is limited to simple diluting in water.
Advantages of powdered products:
- high level preservation of organoleptic features (flavor, aroma, color) of raw materials,
- easily soluble,
- pressure granulation options (various sizes of granules).
SPRAY DRIED POWDERS
Spray drying means processing liquid raw materials into powdered substances. This way storage risks are avoided in terms of unstable water solutions that must be refrigerated or frozen Powdered products can be stored in standard conditions, and their restoration is limited to simple diluting in water.
Advantages of powdered products:
- high level preservation of organoleptic features (flavor, aroma, color) of raw materials,
- easily soluble,
- pressure granulation options (various sizes of granules).
GRANULATES
Pressure granulation is a process changing the form of powdered products (spray dried fruit and vegetable powders) into granulate. The powders are given the form of fine grains to improve their technological features and widen the application range.Products in this form are widely applied in the food industry where granulate is the desired form to overcome such problems as equal dosing and mixing of additives with other components of irregular shapes or size, or in case of sticking and caking of products due to e.g. humidity.
Advantages of granulates:
- preservation of all organoleptic (flavor, aroma, color) and nutritious features of spray dried powders,
- easy to dose.
GRANULATES
Pressure granulation is a process changing the form of powdered products (spray dried fruit and vegetable powders) into granulate. The powders are given the form of fine grains to improve their technological features and widen the application range.Products in this form are widely applied in the food industry where granulate is the desired form to overcome such problems as equal dosing and mixing of additives with other components of irregular shapes or size, or in case of sticking and caking of products due to e.g. humidity.
Advantages of granulates:
- preservation of all organoleptic (flavor, aroma, color) and nutritious features of spray dried powders,
- easy to dose.
WE INVITE YOU
TO COOPERATE WITH US
WE INVITE YOU
TO COOPERATE WITH US
We offer natural ingredients for food:
- freeze-dried fruits and vegetables,
- spray-dried fruit and vegetable powders,
- granulates (spray-dried powders in the form of practical granules),
- services – freeze-drying, spray drying and pressure granulation – from entrusted raw materials.
Do you have any questions? Contact us.
+48 61 87 12 763
fi@celiko.com.pl
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