Our fruit chips products are dried in our own facilities using the freeze-drying method, one of the world's most advanced drying technologies, without using any additives or preservatives. 15g of strawberry freeze-dry contains the nutritional value of 219g of strawberries.
What is FREEZE-DRYING Technology?
Known as Lyophilization in scientific literature,freeze-dryingtechnology is one of the most advanced drying methods that can also be applied to foods. In the freeze-drying method, the product is first frozen, and then the frozen water inside the product sublimes under low pressure, transitioning from the solid phase to the gaseous phase. The water molecules in the gaseous phase are trapped by ice condensers within the device and removed from the environment and the product.
The moisture content of products that begin the drying process frozen is reduced to approximately 2 in the low-pressure and low-temperature environment created within the machine. During this process, no deformation such as wrinkling or melting is observed in products that do not enter the liquid phase. The shapes of dried products are almost identical to their fresh forms.
Foods dried using conventional methods lose a significant portion of their nutritional value, flavor, aroma, and color due to exposure to high temperatures.Products dried using the freeze-drying method at low temperature ( 40 C) and low pressure ( 13 Pa) retain their nutritional and vitamin value, aroma, odor, color, taste, and shape.
Freeze Drying |
Traditional Drying (Oven Drying, Sun Drying, etc.) |
Approximately of the nutritional value is preserved. |
Nutritional values can only be preserved for around |
Shelf life is up to 25 years. |
Shelf life cannot exceed 4 years. |
The moisture content of the products is below 4 . |
The moisture content is generally well above 4 . |
The products are crispy. |
They are generally more flexible. |