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FREEZE VACUUM DRY

WE ALWAYS STUDY FOR HEALTIER FOOD AND INGRIDIENTS

A freeze-drying refers to a drying method comprising rapid-freezing food ingredients at a temperature below -40°C to freeze moisture present in the food
to a solid state, followed by heating and drying at reduced air pressure. Because the food is heated and dried under low pressure, moisture can be directly removed
by sublimation without going through water (liquid) state from ice (solid) to gas. Also, it is dried at low temperature, so the food’s original flavor
and texture can be maintained, and protein denaturation is inhibited to preserve healthy nutrients.

Suppress protein denaturation to preserve vitamins.

Food is heated and dried under low pressure, so moisture in the food is directly removed to suppress protein denaturation of the food. Also, food is dried at low temperatures to preserve healthy nutrients, and low moisture content can suppress bacterial contamination and acidification.

Low moisture content facilitates storing and carrying a product.

Food is heated and dried under low pressure, so the food has low water content, light weight and good portability. Also, the original shape of a product can be maintained and the ingredients can be dried as they are, which makes them excellent reconstruction in water and long-term preservation.

Food’s inherent flavor, taste, aroma, color and texture can be preserved.

Food ingredients are quickly frozen at low temperatures and moisture present in food is frozen. The food having frozen moisture is heated and dried under reduced pressure to preserve flavors, aromas, colors and textures inherent to vegetables and fruits.