Freeze-Dried Figs Case Study
This freeze-dried figs case study shows how a Chinese food processor used an SDG350 10㎡ freeze dryer to process approximately 136 kg of half-cut figs per batch and complete drying in 13 hours.
Quick Facts
This fig project used real production data instead of general marketing claims. The data helps fruit processors evaluate batch capacity, preparation method, drying time, vacuum range, cold trap capacity, final moisture, and energy cost.
| Location | China |
|---|---|
| Year | 2020 |
| Product | Freeze-dried figs |
| Product Type | Half-cut figs |
| Product Preparation | Figs were cut in half before freeze-drying |
| Equipment | SDG350 freeze dryer |
| Drying Area | 10㎡ |
| Loading Density | 13.6 kg/㎡ |
| Batch Loading | Approx. 136 kg/batch |
| Time to Dry | 13 hours |
| Final Moisture Content | 1.79% |
| Vacuum Range | 26–96 Pa |
| Condenser Capacity | 2 kg water/㎡/hour |
| Total Condenser Capacity | Approx. 20 kg water/hour |
| Energy Consumption | 1.72 kWh/kg fresh material |
| Estimated Batch Electricity Use | Approx. 233.92 kWh |
Commercial Freeze-Dried Fig Production
In 2020, a food processing customer in China used an SDG350 10㎡ commercial freeze dryer to produce freeze-dried figs for commercial fruit processing.
In many regions, dried figs are still mainly produced by traditional sun drying or hot-air drying. These methods are simple, but the drying process is difficult to control. As a result, product color, texture, moisture consistency, and overall quality may not be stable.
To improve dried fig quality, the customer tested vacuum freeze-drying as an alternative drying method. For this project, the figs were cut in half before freeze-drying. This preparation method helped expose the inner tissue of the fruit and supported more efficient moisture removal during drying.
Figs were loaded at 13.6 kg per square meter. With a total drying area of 10㎡, the batch loading capacity reached approximately 136 kg per batch. The drying cycle was completed in approximately 13 hours, and the final moisture content reached 1.79%.
This calculation helps buyers understand real production capacity. Drying area alone is not enough; product preparation, loading density, and drying time must be evaluated together.
The Challenge: Improving Fig Drying Quality Beyond Sun Drying and Hot-Air Drying
Traditional fig drying methods are widely used, but they often lack precise control over temperature, drying time, moisture consistency, and final appearance.
Traditional Drying Limits
Sun drying and hot-air drying are simple, but product color, texture, and final moisture can vary between batches.
Half-Cut Preparation
The figs were cut in half before drying to expose inner tissue and support moisture movement.
High-Sugar Fruit
Figs contain natural sugar, so heat input, vacuum level, and drying rate must be controlled carefully.
Vacuum Stability
The drying process operated within a 26–96 Pa vacuum range.
Cold Trap Capacity
The condenser capacity was designed at 2 kg water/㎡/hour.
Energy Control
The energy consumption was approximately 1.72 kWh per kg of fresh material.
SDG350 10㎡ Freeze Dryer
The SDG350 freeze dryer was selected to support commercial fig processing with stable vacuum control, reliable cold trap capacity, and more controllable drying conditions than traditional drying methods.
- 10㎡ drying area for commercial fig processing
- Half-cut figs before freeze-drying
- 13.6 kg/㎡ loading density and approx. 136 kg per batch
- 26–96 Pa vacuum range during drying
- 2 kg water/㎡/hour condenser capture capacity
- 13-hour drying cycle with 1.79% final moisture
Real Drying Data for Freeze-Dried Figs
This section gives buyers practical reference data. It shows how product preparation, loading density, vacuum control, cold trap capacity, final moisture, and energy use affect actual production performance.
In this project, the SDG350 processed about 136 kg of half-cut figs per batch. The drying cycle was completed in 13 hours, and the final moisture content reached 1.79%.
| Product | Half-cut figs |
|---|---|
| Product Preparation | Figs were cut in half before freeze-drying |
| Fresh Material Loading | 13.6 kg/㎡ |
| Total Batch Load | Approx. 136 kg/batch |
| Vacuum Range | 26–96 Pa |
| Condenser Capacity | 2 kg water/㎡/hour |
| Total Condenser Capacity | Approx. 20 kg water/hour |
| Final Moisture | 1.79% |
| Energy Consumption | 1.72 kWh/kg fresh material |
| Drying Time | 13 hours |
Production Result: 13-Hour Drying Cycle
The SDG350 10㎡ freeze dryer completed the half-cut fig drying process in approximately 13 hours. The final moisture content reached 1.79%.
Why These Data Points Matter
For fig processors, real production data is more useful than general machine descriptions. These parameters help estimate output, freeze dryer cost, and equipment suitability.
1. Traditional Drying Limitations
In many regions, figs are still dried by sun drying or hot-air drying. These methods are simple, but process control is limited. Freeze-drying gave the customer a more controllable method to improve product consistency, final moisture, and appearance.
2. Half-Cut Preparation
Cutting figs in half exposed the inner tissue and helped moisture move out more efficiently during vacuum freeze-drying.
3. Energy Consumption
The energy consumption was approximately 1.72 kWh per kg of fresh material. Based on 136 kg per batch, the estimated electricity use was about 233.92 kWh per batch.
What Fig Processors Can Learn from This Case
This China freeze-dried figs project shows that fig drying equipment should be evaluated by real drying performance, product preparation method, and energy cost.
Drying Method Matters
Sun drying and hot-air drying are common, but freeze-drying offers better control over final moisture, appearance, and batch consistency.
Product Preparation Matters
Half-cut figs can expose inner tissue and support more efficient moisture removal during vacuum freeze-drying.
Ask for Real Drying Data
Batch load, preparation method, final moisture, vacuum range, condenser capacity, and energy use provide more value than general supplier claims.
Match Machine Size to Production Stage
A 10㎡ freeze dryer can be a practical choice for commercial fig and high-sugar fruit production before scaling to larger systems.
Continue Reading
These internal links guide visitors from the case study to product selection, cost analysis, larger equipment comparison, and manufacturer evaluation.
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