SBB Vacuum group has many years of experience working with leading manufacturers of equipment and freeze-dried products. Together with machine-building enterprises, we manufacture freeze-driers, carry out architectural supervision of their commissioning, develop energy-saving drying modes, and introduce innovative technologies for the production of a wide range of freeze-dried food products
Currently, the head of our company is professor Semenov Gennadiy.
Our team does the following:
- development of designs of freeze-driers installations, control of the freeze-drying process, heat and mass transfer in the process of freeze-drying;
- technology development of freeze-dried food products (meat and meat products, fermented milk products, first and second ready meals, fruits, vegetables, berries);
- training of personnel to work on freeze-driers,study of the basics of freeze-drying and process control.
The main features, advantages and possible applications of freeze drying are illustrated and justified by the following factors:
A high level of preservation in freeze-dried products of sensitive parameters - shape, size, taste, colour, smell. (New consumer properties and new solutions in technologies for the storage and sale of perishable food products, which, of course, include vegetables and fruits; in freeze-dried form, such products are stored much longer without losing their taste and properties).
High level of preservation of thermolabile components - vitamins, enzymes, amino acids, microorganisms. (Production of infant food and functional products, pharmaceutical industry, applied biotechnology, conservation of the gene pool of plant seeds, production of high-quality feed for aquarium fish and pets and birds).
High porosity and hygroscopicity. (Production of effective catalysts, sorbents, flocculants).
Rapid rehydration of freeze-dried products, complete solubility of fine and powder materials. (Ease of use of food, beverages and medicines.)
Small specific weight. (Reduction of transport costs, the possibility of effective use in situations where weight and volume play an important role - space, submarine fleet, tourism).
Low final moisture content of dried materials. (Possibility of long-term storage in sealed packaging at unregulated temperatures).
Possibility to provide the same distribution of components in dried materials as in initial solutions with complex composition. (Cryochemical technologies for special purposes).
The possibility of creating new consumer properties during the rehydration of dried products. (Restoration of minced meat with milk, fruits with liquor).
New technologies of traditional food products. (Freeze-dried ice cream for those who are contraindicated in cold consumption).
New technologies of an original orientation. (Preservation for many years of bouquets of flowers, for example, from weddings; drying of moistened valuable old books; taxidermy).
The directions and areas of application of freeze-drying given in brackets are not exhaustive. Without a doubt, there are still many new interesting areas of its use ahead.