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Years Provided by Experience

About Us

Dryff Kurutulmuş Gıda Sanayi 2017 yılında İzmir Tire Organize Sanayi Bölgesinde kurulmuştur. Gıda sektöründe kurutulmuş gıda alanında dünyanın en gelişmiş kurutma teknolojisi olan freze dry yöntemiyle meyve-sebze ve peynir kurutma işlemi yapmaktadır.

How Does Our Method Work?

  • Freeze sublimation method (freeze drying method) is the most technologically appropriate, high quality and modern method developed to preserve products by deep freezing and then drying them in vacuum.

  • According to the method, after the products are frozen to approximately -44 °C, they are placed in the sealed camera and the air of the camera is pumped.

  • The process is arranged in such a way that the point reflecting the position of the product on the pressure-temperature composition line passes directly from the "solid (ice)" state to the "gas (vapour)" state without turning into the liquid phase (water). In other words, it can be said that the state coordinate moves directly from the km (solid matter) state to the gd (gas state) by passing the triple point.

  • At the same time, all nutrients (biologically important components), vitamins and amino acids, etc. are preserved without damaging the cell structure of the product during rapid (shock) freezing.

  • The process also has other additional names – Lyophilization (dewatering), soft drying.

  • This method was proposed at the beginning of the last century and has become indispensable for “quality” drying preservation since the middle of the last century.

  • Packaging of dry products is carried out in air-conditioned rooms with a relative humidity not higher than %5.

  • Freeze-dried products are perfectly preserved for a long time, provided that light and air do not penetrate.

Advantages of Our Method