The Environmental Impact of Freeze-Dried Food Production- How freeze-drying technology can help save the environment!

by with No Comment Blog

The Environmental Impact of Freeze-Dried Food Production- How freeze-drying technology can help save the environment!

  • 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

  1. Extends the shelf life of foods by inhibiting microbial growth and retarding lipid oxidation.
  2. Lightweight enhances its portability
  3. Ease of storage and handling
  4. High recovery of volatiles
  5. High nutrient retention
  6. Preserving the natural flavour, colour, and texture of the freeze-dried food
  7. Retention of surface area and structure of the food products
  8. Used for camping, hiking, backpacking, military rations and survival food for persons exploring the space.
  9. A popular munching snack among kids.
  10. Requires no refrigeration
  11. No added sugar or preservatives
  12. Customizable, to give the taste buds a luscious, delicious taste
  13. Energy efficient
  14. Reduces food wastage
  15. 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.

FREEZE DRYING TECHNOLOGY – Is this Gift Of Science the Next Big Thing?

by with No Comment Blog

FREEZE DRYING TECHNOLOGY – Is this Gift Of Science the Next Big Thing?

  • No Comments
[[PHOTO]]

Freeze drying is a revolutionary process in the world of preservation without altering the chemical or physical properties of the product. The result is long shelf life, easy-to-carry packaging, and zero storage/refrigeration hassle with natural taste and texture intact. Though freeze-drying is a complex and intricate process, it can emerge as a boon and eliminate preservatives and artificial additives in the food industry. Freeze drying can be the solution to reducing food wastage and achieving sustainable development.

What is freeze-drying?
[[Photo]]

Also known as lyophilisation, it is the process by which a product is freeze-dried by removing moisture through sublimation, followed by drying in a vacuum chamber. Freezing water in an item impedes its chemical, microbiological or biochemical processes, leaving the taste, texture, smell or nutrient content unaltered. The highly complex process involves multiple steps of freezing, drying and storing.

  • It starts with the freezing of the product under atmospheric pressure.
  • Followed by primary drying, proper freeze-drying, and ice sublimation at reduced pressure.
  • Last but not least- Secondary drying, desorption drying, and drying the product to the required humidity.
  • It finally ends with vacuum or airtight packaging.

Stages of Freeze Drying-

[[TABLE/GRAPHICS DEPICTING THE STAGES]]

 

1. Freezing the Food Item/Raw Material

It is one of the most crucial stages of the process and involves the crystallization of the water in the food to the lowest temperature of its melting point. This process preserves the product and makes it easier to handle during drying. The sample gets entirely frozen and is now ready to undergo sublimation.

2. Primary Drying/Sublimation

The initial stage of drying is when the sublimation of the ice takes place. The sample is subjected to heat, and the water content is eliminated using a freeze dryer and vacuum pump. With the heat, the ice transforms directly into a gaseous state through sublimation. About 90% of the water is removed during this phase, and it may take several hours to days, depending on the type of sample and amount of heat applied.

3. Second Drying/Desorption

Also known as post-drying or desorption drying, the second stage involves heating the product under reduced pressure to release water molecules attached to the sample. Due to the small amount of water remnant from primary drying, more vacuum with reduced pressure is applied. This results in a leftover moisture content of 2%. This process is an added step to prepare samples for longer preservation and storage.

4. Packaging
[[Factory photo of packaging]]

The conclusive step is the packaging! The apparently simple phase is, in fact, the one that eventually determines the success of the entire process. How precautious and careful you are while packing the product will decide its shelf life and freshness. The freeze-dried food is packaged in an airtight container to prevent moisture from being reabsorbed. The packaging can include vacuum-sealed bags, cans, or jars, as per the company’s budget and the dimension of the food item. 

5. Outcome

Freeze-drying is a restoring food preservation technique that helps to preserve the nutritional value, taste, and consistency of food while extending its shelf life. The outcome of using freeze-drying technology in the food industry is quite rewarding. The end product is lightweight, shelf-stable and can be conveniently rehydrated when needed.

Here are some specific outcomes of freeze-drying in food:

Benefits

  1. Retention of nutrients: Freeze-drying retains the nutritional value of food, as the process does not involve high temperatures capable of destroying heat-sensitive nutrients.
  2. Longer shelf life: The moisture removal from food via freeze-drying helps to stem the growth of microorganisms that can spoil food, leading to a prolonged shelf life of several years.
  3. Reduced weight: Freeze-drying yanks up to 98% of the moisture content in food leading to a substantial reduction in weight. It makes freeze-dried food products perfect for storage and transport.
  4. Rehydration: Freeze-dried foods can be rehydrated by adding just water, making them suitable for various applications such as camping, baking, kid’s tiffin, vacation etc.
  5. Improved taste and texture: Freeze-drying helps to preserve the flavour, aroma, and texture of the actual food product, resulting in a premium quality final product.
  6. Cost-effective: Freeze-drying can be cost-effective for certain food products as it allows for longer shelf life and reduced transportation costs due to the reduced weight of the product.

Advantages

 Freeze-dried products have several advantages over canned or other packaged products, including:

  1. Retention of Nutritional Value is better than other preservation methods. The freeze-drying process preserves the vitamins, minerals, and other nutrients present in the product.
  2. Freeze-dried products can typically last for several years, whereas canned or other packaged products may have a shelf life of only a few months.
  3. Freeze-dried products are much lighter and more portable than canned or other packaged products, making them ideal for camping, hiking, and other outdoor activities.
  4. Freeze-drying preserves the flavour and texture of food products better than other preservation methods, which undergo thermal damage.
  5. Freeze-dried products require minimal or no preservatives, making them a healthier and more natural alternative to canned or other packaged products containing preservatives.
  6. Unlike canned or other package products, these do not need refrigeration post opening as the zip lock pouches are easy to use.

 

Conclusion

Freeze-drying technology is a noteworthy innovation in the field of food preservation. The stages of moisture removal, drying and sublimation at low temperatures preserve the nutritional value, flavour, and texture for an extended period. In contrast to other preservation methods like canning or drying, freeze drying offers several advantages, like longer shelf life, minimal use of preservatives, and better portability. With the growing demand for healthy and convenient food products, freeze-drying technology will become increasingly vital for sustainable food preservation.

Try our range of appetising and nutritious freeze-dried fruits today! From classic favourites like strawberries and pineapples to exotic options like dragon fruit and mango, we have an extensive range of flavours to suit your taste buds. Don’t miss out on the benefits of freeze-drying technology and its edge over other packaged products.