Fruits & Vegetables
Fruit and vegetables are 80–90 % water, so the freeze dryer is sized by water to remove per cycle — not by the weight you load. Pick batch capacity from daily output and cycle length.
Selection Logic
1. Size by daily output, not by tray count
A 20 kg/24 h machine removes roughly 20 kg of water per day. With a typical 10–20 % yield from fresh fruit, that is about 2–4 kg of finished product per day. Work back from the daily kilograms you must ship, then choose the capacity class above it to keep a safety margin.
| Daily finished product | Water to remove | Recommended class |
|---|---|---|
| 1–3 kg/day | 10–20 kg/24 h | 15–20 kg class |
| 3–6 kg/day | 20–30 kg/24 h | 25–26 kg class |
| 6–9 kg/day | 30 kg/24 h | 29–30 kg class |
| 9–14 kg/day | 35–40 kg/24 h | 35–40 kg class |
2. Product behaviour decides the cycle
High-sugar fruit (mango, strawberry) needs a slower heating ramp to avoid collapse and colour loss. Vegetables with low sugar tolerate a faster profile. Trays matter too: 390 × 600 mm trays suit sliced produce, while smaller 270 × 780 mm trays suit small berries. Ask for a tray layout matched to your product shape.
Frequently Asked Questions
How long is one freeze drying cycle for fruit?
A typical fruit cycle runs 20–24 hours including freezing, sublimation and secondary drying. High-sugar or thick-cut products can take up to 30 hours.
What residual moisture should freeze-dried fruit have?
Below 5 % residual moisture is the usual target for room-temperature shelf stability of 2–3 years.
Can one machine handle several fruit types?
Yes. Cycle recipes are stored in the PLC, so switching between products is a matter of selecting a program and changing tray loading.