Production

Its Advantages

• Since it does not increase the heat of food products, it does not inflict the damages caused by heat; it protects the outer appearances, colors, textures, tastes, aromas of foods.
• Compared to the conventional drying methods, the rate of the residual moisture at the end of the process is 1-2%lower.
• The rate at which the rehydrated cells enliven is very high and the damage they incur is low, the rehydrated food become fresh again.
• The weights of foods, freshness qualities of which are protected through lyophilization, are lower at the proportion of 1 in 10 in average.
• The products that are packaged in a protective way can endure very long time at normal ambient temperatures without degradation.
• Since it does not keep the materials at very low temperatures for long time, it has few adverse effects caused by freezing stress. Wet papers, fabrics and wood-like materials are competently dried.
• Allows liquids (such as drugs, vaccines etc.) to be processed in their final containers.
• The rehydrated foods become fresh again.
• In lyophilization, the roasting effect caused by hot air in drying with hot air does not occur.
• All these advantages, rehydration of the materials take place easily, quickly and smoothly.
• As for in the rehydration of the sensitive materials, isotonic water and some auxiliary solvents are used.
• These types of auxiliaries are used also for regenerating the material containing living cells such as bacteria.
• In this respect, it is better than hot air drying and canning
• Flowers retain their vibrant appearances for a very long time.
• This period is sometimes expressed as 30 years in case of foods.
• It yields high quality product.
• Vitamin and mineral loss is minimal.
• No change occurs in the shape and dimensions of the product.
• The expelled water can be regained.

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