lemon freeze-drying equipment

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Four technical drawbacks of lemon freeze-drying equipment

Four technical drawbacks of lemon freeze-drying equipment

Although freeze-drying can preserve nutrients well, the rich volatile flavor compounds (such as monoterpenes, aldehydes, alcohols, etc.) in lemons are easily lost during the freeze-drying process. During the vacuum sublimation stage, these aroma molecules will migrate out of the lemon pulp along with water vapor, and ultimately be captured by cold trap condensation or pumped out of the machine by a vacuum pump.

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lemon freeze-drying equipment

lemon freeze-drying equipment news

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