The freeze-drying time is very important, however, the times vary a lot between different products, as the water content varies from one to another.
The key is to cut the fruit into slices: smaller pieces are easier to freeze-dry. Berries with a thick skin are also generally good for storing water, e.g., blueberries. Strawberries, on the other hand, are very easy to freeze-dry.
The higher the temperature, the faster the drying process, although slower drying retains more vitamins and a better structure.
Therefore, temperatures and drying cycles must be adjusted to the desired quality of the final product, which can be determined by Barnalab Liofilizados.
The following table shows in hours the drying times for medium-sized pieces of approx. 10 mm at a final temperature of 25°C, 40°C and 60°C.: