Specialty Foods
Powders, dairy, herbs, superfoods, baby food and ready-meal components all rely on freeze drying to keep aroma and nutrition intact.
Selection Logic
1. Powders and dairy
Milk, yoghurt and fruit powders are usually dried as a thin layer or as granulate, then milled. Layer depth is the main lever on cycle time, so tray design and loading discipline matter as much as machine size.
| Product | Form in chamber | Note |
|---|---|---|
| Milk / yoghurt | Thin layer or granulate | Low fat separates easily |
| Herbs & superfoods | Whole leaf or cut | Colour retention is the selling point |
| Baby food | Purée, portioned | Additive-free is the core claim |
2. Keeping volatile aroma
Low-temperature sublimation is what protects volatile compounds. Avoid over-heating in secondary drying: raise shelf temperature only after the ice has fully sublimed.
Frequently Asked Questions
Can I freeze dry liquids directly?
Yes — liquids are portioned into trays or containers and frozen before vacuum is applied.
Is milling needed after drying?
For powders, yes: dried product is milled to the target particle size after the cycle.
How is aroma preserved?
By keeping sublimation temperatures low and avoiding excessive secondary-drying heat.