Freeze-drying
Sublimation preserves up to 97% of nutrients
Service
Lyophilisation
Lyophilization or freeze-drying is a low-temperature dehydration process where the product is frozen and moisture is removed under vacuum through sublimation. Compared to conventional drying methods, it preserves the product’s original structure, color, flavor, and nutritional value. Suitable for strawberries, blueberries, cranberries, pineapples, apples, and blackcurrants.
| Device No. 1 (CVS FD-20) | 20 kg / 72h cycle |
| Equipment No. 2 (CVS DryEat) | 100 kg / 72h cycle |
| Equipment No. 3 (Harvest Right) | 30 kg / 40h cycle |
| Unit No. 4 (Harvest Right) | 30 kg / 40h cycle |
| Total power | up to 180 kg at a time |
| Manufacturers | Cryogenic & Vacuum Systems (LV), Harvest Right (USA) |
| Products | Berries, fruit, vegetables, mushrooms, fruit |
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