Jackfruit

Lyophilisation removes moisture from the product while retaining original characteristics like aroma, colour, texture, taste and most importantly preserving all nutritional values of the product. The products are required to undergo a cycle. The raw products are first cleaned with pure water many times before being placed in the Deep Freezer which will bring down its temperature. After about eight hours of Deep freezing the products are kept in the trays in the Vacuum Freeze Drier to undergo a cycle of another eight hours.

The moisture will be removed from the product within this cycle and the products will become completely dry with only about 4% moisture remaining at the end of the cycle. The vacuum dried products are removed from the Drier and sent to the CIP room. This is a total bacteria free room where the products are prepared by cutting, sizing, pulverizing etc as the need may be, before it is sent for packing.

The freeze dried products can be stored at a room temperature for a long time. It retains its original flavour, colour and texture and the nutritional values. Because the entire moisture content is removed the products become very light in weight.

For use the freeze dried products after opened from the packing will regain its original taste, shape and colour once it is mixed with water. There are examples where the products have remained fresh even after several decades. Technical details are available at our Knowledge Centre.