Freeze-dried fruit is produced by removing moisture from fruit through freeze-drying. The production process involves the following steps:
Pre-processing: First, fresh, ripe fruit is selected and pre-processed, including washing, peeling, pitting, and slicing, to ensure uniform size for easy handling.
Freezing: The pre-processed fruit is placed in a freezer and rapidly frozen at extremely low temperatures (typically -30°C to -40°C), causing the moisture in the fruit to form ice crystals. This process preserves the fruit's original shape and nutritional content.
Vacuum drying: The frozen fruit is placed in a vacuum drying machine, where sublimation (the direct conversion of ice crystals into water vapor) removes moisture under low pressure. This process typically takes 12-24 hours, depending on the type and thickness of the fruit.
Packaging: After drying, the freeze-dried fruit is immediately sealed to prevent moisture absorption and oxidation. Packaging materials typically include aluminum foil bags or vacuum packs to extend shelf life.
