- admin
- March 19, 2023
- No Comments
Food production around the world is the major contributor towards the carbon footprint. Scientists and researchers have been tirelessly working towards sustainable methods to preserve food without compromising their quality and nutrient value.
What is Freeze Drying?
In 1906, Jacques-Arsene d’Arsonval in Paris invented the method of freeze-drying, which was later implemented during World War II to preserve blood serum. It paved the way for maintaining heat-sensitive biological materials, and freeze-dried food became a nutrient-laden ‘astronaut food’. Since then, Freeze drying has been a part of the Food-Tech Revolution globally.
Freeze-drying, as the name suggests, is a delicate dehydration process that crystallizes the moisture or other solvents in the food at a low temperature and finally removes it by sublimation (the transition of water from its solid state to vapour without melting). The lyophilisation or freeze-drying process is superior to the traditional methods of dehydration to preserve high-quality foods. The resultant freeze-dried foods typically retain 1% to 4% moisture and are packaged in cans and biodegradable packs to ensure a longer shelf life.
Leverage of Freeze-Dried Fruits Over Others
- Extends the shelf life of foods by inhibiting microbial growth and retarding lipid oxidation.
- Lightweight enhances its portability
- Ease of storage and handling
- High recovery of volatiles
- High nutrient retention
- Preserving the natural flavour, colour, and texture of the freeze-dried food
- Retention of surface area and structure of the food products
- Used for camping, hiking, backpacking, military rations and survival food for persons exploring the space.
- A popular munching snack among kids.
- Requires no refrigeration
- No added sugar or preservatives
- Customizable, to give the taste buds a luscious, delicious taste
- Energy efficient
- Reduces food wastage
- Eco-friendly option for preserving food
Despite many benefits, the cost incurred in freeze-drying technology poses a challenge to its commercial implementation. Future advances are likely to alter this challenge into an opportunity.
Environmental Impact Of Freeze Drying
Life Cycle Assessment
It is a method used to evaluate the environmental impact of a process or product from the initial stage of raw material extraction to its disposal in the end. The life cycle of freeze-dried fruits includes cultivation and harvesting of the fruit, their transportation to the processing unit, the freeze-drying procedure, packaging, distribution, and waste disposal at the end.
Let’s get aware of some of the environmental impacts of freeze-drying.
1. Energy consumption
The operation process involved in freeze-drying consumes a lot of cold energy. The refrigeration system in this process is the most energy-consuming system accounting for almost 70% of the total energy consumption. The excessive use of refrigerants contributes to ozone depletion and global warming if not handled wisely.
Further, the packaging and transportation of freeze-dried food also require energy which can lead to high greenhouse gas emissions. But the energy-consumption can be minimised and optimised with the use of renewable sources of energy like solar or wind energy.
2. Carbon Footprint
About 1/3 of the food (whether raw or cooked) goes to waste. It generally happens during processing, storage or poor household food management. Freeze-dried fruits and vegetables have a much lower carbon footprint as there is less wastage in the finished product.
The carbon footprint of freeze-dried fruits includes the emission of harmful gases during the production of raw materials, transportation, processing and packaging. Fruits and vegetables required as raw materials for freeze drying can be grown seasonally, thus making it less energy-intensive.
Further, the use of fossil fuels to run freezing equipment is quite significant, which results in the emission of greenhouse gases. It can be reduced with the usage of renewable sources of energy like wind or solar.
3. Water Usage
Water is utilised at various stages in the freeze-drying process, including washing, refrigeration, and cleaning the facility and equipment used. Depletion of freshwater sources is a primary concern around the world.
Therefore, excessive water usage further accelerates the existing problem of water scarcity, inferior water quality, and their negative impact on aquatic ecosystems. Proper measures should be taken to treat the wastewater before its disposal.
At Purabite, we have implemented water-efficient strategies and technologies to reduce water wastage. Sourcing water sustainably and conducting regular water audits are one of our top priorities.
4. Packaging Junk
Packaging materials often pose environmental hazards if they are not sustainable. Single-use plastics and paper packaging add to the dilemma. But once the finished product is sold, the onus of disposal lies in the hands of the consumer.
The quality, size and amount of packaging material used becomes the deciding factor in waste disposal. Investment in innovative packaging designs, like edible packaging or packaging made from plant-based materials, has become a new norm.
Purabite uses biodegradable and recyclable packing material to reduce packaging waste. We offer refillable packaging material to customers for bulk purchases and encourage the usage of cardboard boxes instead of plastic bags as our packaging material.
According to researchers, the freeze-dried food market is growing at 7.4% yearly and has managed to capture almost 32% market share in this category. The high cost of the freeze-drying process may slow down its commercial implementation but can’t be limited. The remarkable benefits of this technology are expected to increase manifold with the advances in its equipment handling and pretreatments in a sustainable manner.
Satiate your sweet tooth with the delicious and juicy fruity delights packaged by Purabite.
