About Us
Since 2017....
Our company
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.
SUBLIMATION PRODUCT PRODUCTION
The method was proposed at the beginning of the last century and began to be widely and successfully used decades later.
One of the main advantages that makes the method unique is the fact that, unlike shock freezing, vacuum sublimation does not disrupt the cell structure, thus preserving all the beneficial substances, amino acids and components of the final product.
PACKAGING
Packaging of dry products is carried out in air-conditioned rooms with a relative humidity not higher than %5.
PRESERVATION
Freeze-dried products are perfectly preserved for a long time, provided that light and air do not penetrate.