Page 43 - FoodFocusThailand No.229 April 2025

SMART PRODUCTION

The food processing industry is evolving in response to
consumers’ ever-changing behavior, which increasingly revolves
around quality, convenience, and health. This is especially true
in the market of healthy and premium food. Thanks to these
changes and technological advancements, freeze dryers now
come in more compact sizes, which are more accessible and
affordable for small restaurants and manufacturers. Nevertheless,
effective use of technologies must be done with a thorough
understanding of food science and engineering principles to
ensure optimized and sustainable production of quality food
products with reasonable manufacturing costs.

Advantages of Freeze Drying in the Food More Information Service Info C006
Industry
1. Nutrient Preservation: Nutrients, including vitamins, ข้้อมููลเพิ่่�มูเติ่มู / Additional Information
minerals, and antioxidants, are better, if not almost completely, ภาควิิชาวิิศวิกรรมอาหารและโรงงานต้้นแบบแห่งการเรียนร้้ (FACTory
preserved compared to those in food that undergoes high- Classroom) คณะวิิศวิกรรมศาสต้ร์ สถาบันเทคโนโลยีพระจอมเกล้าเจ้าคุณ-
heat drying techniques. ทหารลาดกระบัง ร่วิมกับหน่วิยบริหารและจัดการทุนด้านการเพิ�มควิามสามารถ
2. Sensory and Structural Retention: Taste, color, ในการแข่่งข่ันข่องประเทศ (บพข่.) ได้สร้างแนวิทางเกี�ยวิกับวิิธีีการประเมิน
texture, and structure of food are efficiently preserved and, สมรรถนะเคร่�องทำาแห้งแบบแช่เย่อกแข่็ง เพ่�อเป็นประโยชน์ให้แก่ผู้้้สร้างและ
through rehydration, can be restored to their original states, ผู้้้ใช้งานเคร่�องอบแห้งแบบแช่เย่อกแข่็งในประเทศให้มีแนวิทางในการต้รวิจ
which resemble those of fresh food. ประเมินต้่างๆ ที�เหมาะสมในอนาคต้
3. Extended Shelf Life: In an adequate container, The Department of Food Engineering and the FACTory Classroom,
a freeze-dried product can be stored for up to 1-2 years at School of Engineering, King Mongkut's Institute of Technology
room temperature without the need for preservatives. Ladkrabang (KMITL), in collaboration with the Program Management
Unit for Competitiveness (PMUC), have established a guideline for the
4. Lightweight Product: Freeze-dried products are assessment of freeze dryers' performance with the objective to assist
lightweight as their water content is almost eliminated, freeze dryer designers and users in Thailand to carry out proper
facilitating the transport process and reducing delivery costs. evaluation both now and in the future.
5. Microbiological Safety: Freeze-dried products are
free from pathogenic microorganisms, as freeze-drying in
a vacuum condition can inhibit the growth of bacteria, yeast,
and fungi.
Core Systems in a Freeze Dryer
Freeze-drying systems, underpinned by food science and
engineering, integrate several key subsystems:
1. Refrigeration: This component induces ice formation
within the food matrix, maintains operational temperatures,
and captures sublimated vapor on the ice condenser.
2. Heating Apparatus: This provides the necessary
thermal energy to drive the drying process.
3. Vacuum Assembly: This critical system reduces
ambient pressure, thereby enabling efficient ice sublimation.
4. Ice Condenser: This subsystem traps the sublimated
water vapor, preventing backflow and safeguarding the
vacuum pumps.
5. Control System: Regulates and monitors factors
affecting product quality.
Every system necessitates proper design and the
selection of high-quality equipment alongside regular upkeep.
Some small manufacturers may lack an understanding of
operational and maintenance principles, potentially leading
to machine damage after a period of operation. Indeed, some
industrial manufacturers may even fail to conduct proper
quality checks of their freeze dryers. Both producers and
users of freeze dryers should carefully study the combined
principles of food science and engineering to ensure that the
whole system functions well, reduces energy loss, and
extends machine life.

APR 2025 FOOD FOCUS THAILAND 43

25/3/2568 BE 07:11
40-43_Smart Production_�����.indd 43 25/3/2568 BE 07:11
40-43_Smart Production_�����.indd 43