LYO to GO
Delicious. Qualitative. Natural
The process of freeze-drying was first applied to foods after World War II to preserve food without cooling them. Coffee was one of the first freeze-dried products, but now vegetables, fruit, meat, fish, dairy products, herbs, and other products can also be sublimated.
During freeze-drying, a process called lyophilization applied. First, the products are frozen and then placed in a vacuum chamber, where under the action of high pressure, water extracted from them. A gradual increase in temperature removes all the moisture present in the product. This process preserves the physical structure of the food.
By freeze-drying, products and liquids can be dried at low temperatures without damaging their physical structure. Sublimated products do not require cooling or canning with chemicals and can be reduced quickly and easily by adding water.
Products suitable for freeze-drying:
- Coffee;
- Fruit;
- Vegetables;
- Beef;
- Fish and seafood;
- Eggs;
- Milk.
The main disadvantage of freeze-drying is the high cost of the process due to high energy consumption and high price for both operation and maintenance. The energy required for freeze-drying requires almost twice as much as for conventional drying. Besides, the cost of freeze-drying is four to eight times higher than the price of classic drying.
Some products sublimate very well, but not all products are suitable for freeze-drying. Small fruits and vegetables sublimated easily, while whole fruit and big vegetables are not appropriate for drying, although they can be sublimated cut into small pieces. It also applies to meat; small pieces of meat dry well when frozen.
The LYO to GO brand has been providing its customers with high-quality sublimated fruit and berries for several years. 100% natural products are offered to customers at affordable prices.
Why choose sublimated products?
Traditional drying methods also have a major drawback, as the high temperatures used can cause chemical or physical changes. Changing the taste or texture of a food can make it inedible or less palatable. Sublimated products also have excellent quality compared to products dehydrated by other methods.
Freeze-drying preserves taste, color and appearance, minimizing thermal damage to heat-sensitive nutrients. Sublimated products tend to have a richer taste and have a rehydration rate four to six times higher than conventional air-dried products. LYO to GO brand products are of high quality and retain the taste of natural products.