100% Organic Fruit

Freeze dried fruits

Crisp Drying (Vacuum Freeze-Drying) is one of the most advanced post-harvest food processing technologies. In vacuum freeze-drying, moisture is completely extracted from the product in a vacuum chamber using the suction force of a vacuum machine.

The primary principle of vacuum freeze-drying with oil as the agent involves the evaporation of water from the product during the drying process and a thin layer of oil penetrating the product at a temperature of 70°C. At this point, the water in the product begins to evaporate, and the vacuum machine extracts all the moisture, maintaining a vacuum environment in the drying chamber. The product is coated with a thin layer of oil, preventing oxidation without absorbing the oil. Since the boiling point of oil is 170-180°C, the drying chamber is maintained at only 70°C, preventing the oil from boiling and seeping into the product, unlike other oil-fried crispy products.

Because the drying takes place in a vacuum environment with these special conditions, the product retains its natural appearance, does not deform, does not caramelize, and does not absorb oil after drying.