What is Freeze-Dried Fruit?

Freeze-dried fruit refers to fruit that has undergone a process called lyophilization, which is a method of drying by freezing. The fruit is first rapidly frozen and then dried under low pressure, where the water content in the fruit sublimates directly from solid ice into vapor. This process allows the fruit to retain its natural structure, color, aroma, and, most importantly, its nutritional value, including all the vitamins and minerals found in fresh fruit. Essentially, everything present in fresh fruit can also be found in freeze-dried fruit.

Advantages of Freeze-Dried Fruit:

Retention of flavor
Retention of aroma
Preservation of natural color
Preservation of structure
Retention of nutritional values and vitamins
Preservation of nutrients and minerals
Retention of energy content
No payment for water weight
90% weight reduction with 100% volume retention
Long shelf life with proper storage

History of Freeze-Drying
Freeze-drying was developed as a preservation technique during World War II, allowing for stability and viability without the need for refrigeration. It was first used in medicine to preserve blood serum.

Freeze-Drying Process:

1. Pre-cleaning and quality control: Ensuring the fruit is of the highest quality before processing.

2. Rapid freezing: The fruit is frozen at a specific critical temperature, preventing the formation of ice crystals that can damage the cell walls of the fruit, thereby preserving its nutritional content, structure, flavor, aroma, and color.

3. First slow drying in a vacuum: Removes 95% of the water and also eliminates acetic acid and alcohol if present in the fresh fruit.

4. Second drying phase: Gradually increases temperature and reduces the vacuum further.

5. Final product: A brittle, dried product that retains the properties of fresh fruit.