Freeze-drying explained: which products it suits and how to think about cost per unit
What freeze-drying is, why kitchen recipes collapse in the dryer, how sugar type, cutting, blanching and sugar infusion change results, and how to cost a unit.
RoomKitchen Lab
Max participants10 people
Duration1 day · 6 hrs
Suitable for: people who want to process Thai fruit, ready-to-eat meals (MRE) and healthy snacks
Problems solved: products that are not crispy, collapse, change colour, or cost so much in electricity that they lose money
What you'll learn and do
- Machine Selection: how to choose a freeze dryer (Chinese vs European) that fits your budget
- Process Deep-dive: understanding sublimation and how water changes state
- Smart Pre-treatment: preparing raw material (syrup infusion / blanching) to keep colour and shorten run time (lower electricity cost)
- Hands-on Workshop: setting up the machine (recipe setting) for high-sugar vs low-sugar fruit
- Storage method: storing samples in the way each sample needs
What you leave with
- Prototype
- Presentation file
- Consultation
Taught by
After the course
→ If you want to take this work further after the course, the TIBD team can do it with you. Learners can ask them to get in touch from their account after class.
Non-degree / Credit bank
Hours from this course count toward: Non-degree: Food & Health Innovation (draft) · 6 hrs How it works →
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