Description
Vacuum freeze‑drying removes water from fruit puree by sublimation under low pressure, preserving heat‑sensitive nutrients and flavor while concentrating sugars.
Technical
During rapid freezing at −40 °C to −50 °C the puree’s ice crystals form, then primary drying at 0 °C to 5 °C under 0.1–1 mbar allows ice to sublimate directly to vapor, preserving volatile aromatics and preventing enzymatic oxidation. Secondary drying at 20 °C to 40 °C under 0.01–0.1 mbar removes bound water, reducing residual moisture to <1 % w/w and extending shelf life beyond five years.
Science
Primary Reaction
Ice → vapor (sublimation) under vacuum
Sensory Profile
Aroma ()
fruitysweetfreshintensenaturalconcentratedbrightvibranttangyfloral