Lyophilization is a proven and recognized as the most conservative drying process, consisting of sublimation of water vapor from the frozen food without the liquid phase. The process is carried out at low temperatures and under high vacuum - this eliminates the harmful effects of high temperatures on the structure and components of processed raw materials, and also avoids the influence of air oxidation. This technology allows to obtain products with very low water content (about 2%), which makes them extremely durable (stable microbiologically).
The obtained products are characterized by very high quality parameters:
Celiko installation has continued to freeze food products, which enables the processing of raw materials in virtually every form of:
Our offer includes:
freeze-dried fruits and vegetables in the form:
freeze-dried fruit and raw vegetables in liquid form: