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Vacuum freeze dryer

Developing food products

Medway Food Innovation Centre, University of Greenwich

General description

Freeze drying is being used as a premium drying method for heat and oxidation sensitive products as well as a reference drying method for some of the analysis methods.

Technical description

Vacuum freeze dryer (AKA lyophilizer) can dry frozen products by using a powerful vacuum. The product can be frozen directly inside the dryer or separately and then it will be exposed to vacuum. This drying process can preserve the texture and most of heat or oxidation sensitive ingredients as well as micro-organisms. This drying process is time and energy consuming and it usually takes between 24 to 72 hours depending on the volume and surface area of the product.

Location: Chatham Maritime, Chatham, Kent, ME4 4JB

Medway Food Innovation Centre, University of Greenwich