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R.J.T  FREEZE DRY FOODS


We are a prominent leader in the agribusiness, specializing in the cultivation, production and trading of essential human food commodities such as corn, fruits , and vegetables, Our dedicated freeze dry facility can make a variety of freeze dried products. If you cannot find what you are looking for on our website , please do not hesitate to contact us! Our on-site technician and engineer can help you with any questions you may have.

Here are only  some of our services, feel free to contact us if you are looking for something in particular!

Our Services:

• Private label production

• Toll processing

• Joint innovation and product development

• Raw materials purchasing

• Preparation cutting and dicing

• Quality Testing

• Packaging design

• Retail packing

 

HOW FREEZE-DRY WORKS

 

Simply put, freeze-drying is the removal of water from a frozen product using a process called sublimation. Sublimation occurs when a frozen liquid transforms directly to a gaseous state without passing back through the liquid phase. The process of freeze-drying consists of three phases: pre-freezing, primary drying, and secondary drying.

 

Pre-freezing:

Freeze-dry food must first be pre-frozen below its eutectic temperature, or simply put, freezing the materials (solute) that make up the food. Although a product may appear to be frozen because of all the ice that is present, in actuality it is not completely frozen until all of the solute is frozen as well.

Primary Drying:

After pre-freezing, ice must be removed from the product through sublimation. This requires careful control of two parameters; temperature and pressure. The rate of sublimation depends on the difference in vapor pressure of the product compared to the vapor pressure of the ice collector. Molecules move from the higher pressure sample to the lower pressure sample. Since vapor pressure is related to temperature, it is also necessary for the product temperature to be warmer than the ice collector temperature.

Secondary Drying:

After primary drying, all ice has sublimated but some liquid is still present in the product. Continued drying is necessary to remove the remaining water. The process for removing this excess water is called isothermal desorption. The excess water is desorbed from the product by making the product temperature higher than the ambient temperature.

During the entire freeze-drying process, the exact freezing methodology and proper storage is very important.

 

More Information:

Customers are welcomed to call in for further information online. 

Tel:(+1) 604-381-4562

Email: contact@rjtblueberry.com