Liofilizovano voće

 

Šta je to liofilizacija i kako ona funkcioniše?

Najbolji, ali ujedno i najzahtevniji proces sušenja voća upravo je liofilizacija. Ova tehnika zasniva se na metodi sušenja pri veoma niskim temperaturama. Neophodno je da se, pre svega, odaberu cele i sveže voćkice (najčešće je to bobičasto voće – maline, kupine, borovnice ili jagode – ali i ostalo voće poput kajsije ili jabuke). Ono se potom zamrzava na prilično niskim temperaturama (i do –60). Tako zamrznuto, stavlja se u vakum, a vazdušni pritisak suši voće. Sav taj proces traje i do 40 sati. Na taj način vrši se dehidratacija voća, te iz ploda ispari i preko 95% vode.

                                                            Koje su prednosti liofilizacije?

Liofilizacijom voće zadržava svoj hemijski sastav i zapreminu. Kontaminacija proizvoda biva izbegnuta jer većina mikroorganizama, pre svega bakterije i plesni, ne opstaju nakon ovog procesa. Takođe, hranljiva svojstvaprirodan mirisaromaukus i izgled ostaju očuvani, te imamo proizvod visoke prehrambene  vrednosti.  Osim toga, ovako sušeno voće ima duži rok trajanja u originalnom lpakovanju i do dve godine.

                                                            Kako koristiti liofilizirano voće?

Liofilizirano voće ne zahteva nikakve posebne uslova skladištenja. Možete ga koristiti kao sveže otvoreno pakovanje, dodajte ga u muslie,  ali i u domaće kolače i dobićete pravu  voćnu aromu.

Specifičnost liofilizovanog voća je u tome što ga proizvodimo liofilizovano u prirodnom obliku, zatim u obliku keksa tako da je pogodno naročito za decu, omladinu,  roditelje i  osobe trećeg doba. Novi hit proizvod je keks preliven čokoladom. Keks je pakovan svaki  pojedinačno u foliju  kako nebi došao u kontakt sa vlagom iz vazduha ili prostora, pošto je hidroskopan. Ovo voće je pogodno i za vozače  jer održava budnost i koncentraciju, a ublažava osećaj gladi i daje dovoljno energije pa se preporučuje i kod regulacije i održavanja telesne težine.

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What is lyophilization (or freeze-drying) and how it works?

Lyophilization is both the best and the most demanding food drying process. The technique is based on drying at very low temperatures. The first step is to choose the whole and fresh pieces of the fruit (usually the berries – raspberries, blackberries, blueberries or strawberries – but other fruit too, e.g. apricot or apple). Lyophilization involves quick freezing and then drying within a vacuum, both done at very low temperatures (down to -60°C). The process is called sublimation –the substance transits from solid to a gaseous state, bypassing the liquid phase. During lyophilization, the water in the frozen sample is removed through vaporization, without thawing in between. The complete process takes up to 40 hours. This dehydration method evaporates up to 96% of water from the product while preserving its valuable ingredients.

 

Advantages to lyophilization

Lyophilization retains the chemical structure and volume of the fruit. Product contamination is avoided because most microorganisms, bacteria and germs cannot subsist after the process. Lyophilized products keep their nutritive values, natural smell, aroma, taste and appearance. This allows for a product with the high nutritive value. Finally, the drying process provides for an extended product lifespan.

 

How to use the lyophilized fruit?

Lyophilized fruit does not demand special storage conditions. It can be used fresh, mixed with cereals or as a part of a home-made cake with a real fruit taste.

This product’s uniqueness is in that it’s made in a form of a cookie so it is beneficial to children, youth, parents and elders. Due to its hygroscopic nature, each cookie is packaged in a single foil to protect it from the air moisture. The fruit cookie is suitable for drivers as it keeps them awake and concentrated. It soothes the hunger and gives more energy thus making it recommended for people on reducing diets.