At the first stage, the source products are carefully sorted, all spoiled ones, as well as the seeds, peel and stalks are removed. Soft juicy berries (raspberries, blueberries, strawberries) begin to release juice immediately after mechanical damage, so they are not touched.
Then, freezing takes place in a special section. The freezing temperature varies for different products and ranges from 20 degrees below zero to 200 degrees below zero. It is necessary to reach a temperature below the product’s solidification point as quickly as possible, so that very small ice crystals form. These crystals do not destroy the structure of the product and evaporate more easily.
After that, a reduced pressure is created in the heated vacuum section so that the water immediately passes from the solid state into the gaseous one, without having time to turn into a liquid. The ice evaporates from the product without turning into water.
After that, a reduced pressure is created in the heated vacuum section so that the water immediately passes from the solid state into the gaseous one, without having time to turn into a liquid. The ice evaporates from the product without turning into water.