Blueberry Freeze-Drying Technology

Blueberry Freeze-Drying Technology

Blueberries are nutritious and healthy berries, but fresh blueberries are not easy to store, or can only be processed into jams, beverages, etc. With the development of science and technology, blueberry dehydration and drying technology has also developed from the original single high-temperature drying (hot air drying) to the current low-temperature freeze-drying technology.

Blueberry freeze-drying technology refers to a drying method that freezes fresh blueberries below the eutectic point temperature through Kassel food freeze dryer equipment and removes water in blueberries by sublimation in a vacuum state. Because the freeze-drying process is carried out under low temperature and vacuum, blueberries can not only retain the original active ingredients, color, and aroma of fresh blueberries after freeze-drying, but also have the advantages of thorough dehydration, fast rehydration, lightweight, and suitable for long-term storage and transportation at room temperature.

The blueberry freeze-drying production process includes 1. Raw material selection, 2. Raw material pretreatment, 3. Pre-freezing, 4. Vacuum freeze-drying (freeze-drying), 5. Packaging.

Freeze-dried blueberries are compared with traditional high-temperature dried blueberries: after a long time of high-temperature treatment, the blueberries have a large℃of damage to the texture of the blueberries, and the structure is tight. This structure also affects the hardness and chewiness of the product. This greatly reduces the quality of the product. Freeze-dried blueberries well maintain the color, aroma, and taste of blueberries, and have bright color, crisp taste, rich blueberry flavor, and sweet and sour taste can be eaten as finished products, and can be further processed after rehydration. Dried blueberries have broad market prospects.

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