Freeze-Dried Fruit and Vegetable Snacks Case Study
How a Malaysia food processor used an SDG90 3㎡ freeze dryer to process approximately 35.7 kg of fruit and vegetable snack raw material per batch and complete drying in 12 hours.
Quick Facts
This fruit and vegetable snack project used real production data instead of general marketing claims. The data helps food manufacturers evaluate batch capacity, product loading, cold trap capacity, drying time, vacuum range, and energy cost.
| Location | Malaysia |
|---|---|
| Year | 2024 |
| Product | Freeze-dried fruit and vegetable snacks |
| Equipment | SDG90 freeze dryer |
| Drying Area | 3㎡ |
| Raw Material Loading | 11.9 kg/㎡ |
| Raw Material Load per Batch | Approx. 35.7 kg |
| Time to Dry | 12 hours |
| Final Moisture Content | 1.77% |
| Vacuum Range | 26–93 Pa |
| Cold Trap Capacity | 2 kg water/㎡/hour |
| Total Cold Trap Capacity | Approx. 6 kg water/hour |
| Energy Consumption | 2.53 kWh/kg raw material |
| Estimated Batch Electricity Use | Approx. 90.32 kWh |
Small-Batch Freeze-Dried Snack Production
In 2024, a food processing customer in Malaysia used an SDG90 3㎡ commercial freeze dryer to produce freeze-dried fruit and vegetable snacks.
Fruit and vegetable snack products often include different shapes, moisture levels, and loading thicknesses. Therefore, small-batch production needs stable drying parameters before the customer scales to larger equipment.
For this project, raw material was loaded at 11.9 kg per square meter. With a total drying area of 3㎡, the batch loading capacity reached approximately 35.7 kg of raw material per batch.
This calculation helps buyers understand real production capacity. Drying area alone is not enough; product size, loading density, moisture content, and drying time must be evaluated together.
The Challenge: Stable Snack Quality Across Different Materials
Fruit and vegetable snacks can vary in moisture content, cutting size, sugar level, fiber structure, and loading thickness. These differences affect drying speed and final texture.
Mixed Product Types
Different fruits and vegetables may need different cutting size, tray loading, and drying curves.
Snack Texture
The final product must stay dry, crisp, and suitable for packaging after the drying cycle.
Low Final Moisture
The final moisture reached 1.77%, supporting product stability and shelf-life control.
Vacuum Stability
The drying process operated within a 26–93 Pa vacuum range.
Cold Trap Capacity
The cold trap capacity was designed at 2 kg water/㎡/hour.
Energy Control
The electricity consumption was approximately 2.53 kWh per kg of raw material.
Why Product Size and Loading Thickness Matter
Freeze-dried snack quality depends on both the machine configuration and the way the raw material is prepared before freezing.
In fruit and vegetable snack production, the same freeze dryer can produce different drying results if the product size or loading thickness changes. Thin slices usually dry faster, while thicker pieces may need more time to reach the same final moisture.
For this Malaysia project, the customer used controlled tray loading and a 12-hour drying cycle. The SDG90 freeze dryer maintained stable vacuum conditions and supported repeatable drying results for small-batch snack production.
This is why sample testing remains important before final equipment selection. A practical test can confirm product appearance, crispness, final moisture, loading density, and drying time before the customer invests in larger production capacity.
SDG90 3㎡ Freeze Dryer
The SDG90 freeze dryer was selected to support small-batch fruit and vegetable snack production, stable vacuum control, predictable batch drying, and practical electricity consumption.
- 3㎡ drying area for small-batch commercial food production
- 11.9 kg/㎡ raw material loading density
- 26–93 Pa vacuum range during drying
- 2 kg water/㎡/hour cold trap capture capacity
- 12-hour drying cycle with 1.77% final moisture
- Approx. 90.32 kWh estimated electricity use per batch
Real Drying Data for Fruit and Vegetable Snacks
This section gives buyers practical reference data. It shows how loading density, vacuum control, cold trap capacity, final moisture, and energy use affect actual snack production performance.
In this project, the SDG90 processed about 35.7 kg of raw material per batch. The drying cycle was completed in 12 hours, and the final moisture content reached 1.77%.
| Product | Fruit and vegetable snacks |
|---|---|
| Raw Material Loading | 11.9 kg/㎡ |
| Total Raw Material Load | Approx. 35.7 kg/batch |
| Vacuum Range | 26–93 Pa |
| Cold Trap Capacity | 2 kg water/㎡/hour |
| Total Cold Trap Capacity | Approx. 6 kg water/hour |
| Final Moisture | 1.77% |
| Energy Consumption | 2.53 kWh/kg raw material |
| Estimated Batch Electricity Use | Approx. 90.32 kWh |
| Drying Time | 12 hours |
Production Result: 12-Hour Drying Cycle
The SDG90 3㎡ freeze dryer completed the fruit and vegetable snack drying process in approximately 12 hours. The final moisture content reached 1.77%.
Why These Data Points Matter
For commercial freeze dryer buyers, real production data is more useful than general machine descriptions. These parameters help estimate output, freeze dryer cost, and equipment suitability.
1. Loading Density
The customer loaded raw material at 11.9 kg/㎡. For a 3㎡ freeze dryer, this means approximately 35.7 kg of raw material per batch. This gives buyers a clearer way to estimate production capacity.
2. Cold Trap Capacity
The cold trap capacity was 2 kg water/㎡/hour. Based on a 3㎡ drying area, the maximum cold trap capture capacity reached approximately 6 kg water/hour during high-load drying stages.
3. Energy Consumption
The electricity consumption was approximately 2.53 kWh per kg of raw material. Based on 35.7 kg per batch, the estimated electricity use was about 90.32 kWh per batch.
What Food Manufacturers Can Learn from This Case
This Malaysia fruit and vegetable snack project shows that small commercial freeze-drying equipment should be evaluated by real drying performance, not only by machine size or price.
Product Preparation Matters
Slice size, product thickness, and tray loading can change drying time and final snack texture.
Ask for Real Drying Data
Batch load, final moisture, vacuum range, cold trap capacity, and energy use provide more value than general supplier claims.
Check Energy Consumption
Energy use affects the real production cost. In this case, the electricity consumption was 2.53 kWh per kg of raw material.
Match Machine Size to Production Stage
A 3㎡ freeze dryer can be practical for product testing, small-batch sales, and process confirmation before scaling.
Continue Reading
These internal links guide visitors from the case study to product selection, cold trap design, cost analysis, and inquiry pages.
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