Drying Methods
Dehydration of fruits, vegetables, spices and beans allows for long-term storage allowing for the preservation of vitamins and other nutrients that are critical for human health. Extensive research on antioxidants and their importance in preventing cancer, heart disease, and aging is providing impetus for food processors to enhance the preservation of the quality of fresh foods (as reviewed in Cadenas 2002). The most common methods of drying include:- Air drying
Air drying is a cheap solution often used by non-developed countries. This method uses solar heating temperatures of 60º-100ºC for several days. It's plauged with contamination issues and the finished product is normally powderized with fiber. - Spray drying
Spray drying is the most economical drying method applied in developed nations. This method uses high processing temperatures of 130ºC – 200ºC for long durations. Even worse it requires up to a 50% concentration of carriers/excipients like maltodextrin and starch. - Drum drying
Drum drying is better then spray drying but again it uses high processing temperatures and requires carriers/excipients. - Freeze drying
Freeze drying is the best of all drying methods. It uses low temperatures in a vacuum chamber for a short amount of time. Freeze drying is the chosen method of drying by the military, pharmaceutical companies, and a handfull of supplement manufacturers that are concerned with nutrition and flavor.
At WholeNutrition we attempt to exclusively use freeze-drying technology for all our ingredients. This drying process is many times more expensive then air drying, spray drying and drum drying but we feel that the superior nutritional profile of the finished product is well worth the expense.
Freeze Drying Process
Freeze-drying involves loading frozen foods into large chambers where the air is pumped out to create a high vacuum and the ice is converted directly to vapor. This is called vacuum sublimation; the ice evaporates, and by applying low levels of heat, about 98% of the moisture is gradually removed from the product.
The end product weight is reduced by over 90%, while the volume stays the same. This remarkable process concentrates the fresh product taste, natural color, and texture of fresh product in its freeze dried state. When re-hydrated with water the product will maintain the texture and shape of fresh product, with no shrinking or shriveling.
Because only the water is removed from the product, and very low levels of heat are used in the drying process, the result is a product that looks and tastes more natural than it would with other types of drying.
Freeze Drying Benefits
The unique advantages of freeze-drying include:- No additives or preservatives are used – finished product is all natural
- Products are dried in an oxygen-free environment
- Stable products with a long shelf life (typically 12-18 months)
- Shape and texture of fresh product is maintained
- Concentrated fresh flavor in finished product
- Natural fresh color, aroma and nutritional value retained
- Easy preparation with no waste – add the water back and it's ready in minutes
- Higher potency
- Faster absorption by the body
- Increased remission lengths
- Lower consumption levels
- Supports the immune system & digestive health
