S\u00e9chage primaire (sublimation)<\/h3>\n
Le processus de s\u00e9chage se d\u00e9roule en deux \u00e9tapes. La premi\u00e8re \u00e9tape est assez lente et prend quelques jours. Sous une pression d’air r\u00e9duite, la plupart des cristaux de glace sont \u00e9limin\u00e9s par sublimation <\/strong>, ce qui signifie que la glace se transforme directement en vapeur d’eau. \u00e0 des temp\u00e9ratures qui sont g\u00e9n\u00e9ralement de plusieurs dizaines de degr\u00e9s en dessous de z\u00e9ro. La basse temp\u00e9rature allonge certes la dur\u00e9e de la sublimation, mais elle garantit \u00e9galement une pr\u00e9servation optimale du go\u00fbt et de la texture.<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/frubero.eu\/wp-content\/uploads\/2024\/05\/s_drying.png\" "\\"s_drying\\"")
<\/span><\/div>S\u00e9chage secondaire (post-s\u00e9chage)<\/h3>\n
Enfin, la temp\u00e9rature de la chambre de lyophilisation est l\u00e9g\u00e8rement augment\u00e9e et l’eau restante li\u00e9e au produit est \u00e9limin\u00e9e par un processus appel\u00e9 d\u00e9sorption. La structure du produit est d\u00e9j\u00e0 \u00e9tablie.<\/p>\n
Le but de l\u2019\u00e9tape de s\u00e9chage secondaire est de garantir que toute l\u2019humidit\u00e9 r\u00e9siduelle est \u00e9limin\u00e9e, am\u00e9liorant ainsi la stabilit\u00e9 et la dur\u00e9e de conservation du produit lyophilis\u00e9.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
\n- Permet une longue dur\u00e9e de conservation (18 \u00e0 24 mois apr\u00e8s la production)<\/li>\n
- Pr\u00e9serve jusqu’\u00e0 98% de tous les nutriments (vitamines, min\u00e9raux, \u2026)<\/li>\n
- Pur (clean label) \u2013 sans additifs<\/li>\n
- Ar\u00f4me naturel concentr\u00e9 et intense (\u00e9quivalent \u00e0 plusieurs portions de fruits frais)<\/li>\n
- Les produits lyophilis\u00e9s conservent leur forme et leur couleur<\/li>\n
- Texture croustillante (morceaux)<\/li>\n<\/ul>\n<\/div><\/div><\/div>
![](\"https:\/\/frubero.eu\/wp-content\/uploads\/2024\/05\/freeze_drying.jpg\" "\\"freeze_drying\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>Applications<\/strong><\/span>
\nLa plus forte valeur ajout\u00e9e est obtenue dans les produits finis secs (biscuiterie, boulangerie, chocolat, c\u00e9r\u00e9ales petit d\u00e9jeuner, compl\u00e9ments alimentaires, confiserie, \u2026).<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>
<\/span>Tableau comparatif entre la lyophilisation et le s\u00e9chage conventionnel<\/h3><\/span><\/div><\/div><\/div>\n
\n
\n\n\n| Product quality<\/th>\n | Freeze drying<\/th>\n | Conventional drying<\/th>\n<\/tr>\n<\/thead>\n |
\n\nForm of wet material to be dried<\/strong><\/td>\n| Whole, liquids, pieces, powders<\/td>\n | Pieces<\/td>\n<\/tr>\n | \nDry shape and form<\/strong><\/td>\n| Maintained<\/td>\n | Shriveled<\/td>\n<\/tr>\n | \nAppearance<\/strong><\/td>\n| Nearly same<\/td>\n | Shriveled<\/td>\n<\/tr>\n | \nColor<\/strong><\/td>\n| Maintained<\/td>\n | Faded<\/td>\n<\/tr>\n | \nRehydration<\/strong><\/td>\n| Fast<\/td>\n | Slow<\/td>\n<\/tr>\n | \nHeat<\/strong> exposure<\/strong><\/td>\n| 0-150\u00b0C<\/td>\n | 200-300\u00b0C<\/td>\n<\/tr>\n | \nOxygen exposure<\/strong><\/td>\n| Very low<\/td>\n | High<\/td>\n<\/tr>\n | \nRetained volatiles<\/strong><\/td>\n| Excellent<\/td>\n | Poor<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div><\/div>![](\"https:\/\/frubero.eu\/wp-content\/uploads\/2024\/05\/other-drying-scaled.jpg\" "\\"Baking,Soda,Or,Sodium,Bicarbonate,Powder,And,Fresh,Lemon,Fruit\\"") <\/span><\/div><\/div><\/div><\/div><\/div> <\/span>Autres m\u00e9thodes de s\u00e9chage<\/h1><\/span><\/div><\/div><\/div> Pour certains produits sp\u00e9cifiques qui sont par exemple techniquement difficiles \u00e0 lyophiliser, Frubero peut \u00e9galement proposer des alternatives avec d’autres techniques de s\u00e9chage telles que : le s\u00e9chage \u00e0 l’air et s\u00e9chage par pulv\u00e9risation.<\/p>\n<\/div><\/div><\/div><\/div><\/div> <\/div><\/div> <\/span>Le s\u00e9chage par pulv\u00e9risation<\/h3><\/span><\/div><\/div><\/div> Le s\u00e9chage par pulv\u00e9risation <\/strong>est un processus utilis\u00e9 pour transformer un liquide en poudre s\u00e8che ou en granul\u00e9s. Il consiste \u00e0 pulv\u00e9riser le mat\u00e9riau liquide dans un flux d’air chaud, provoquant une \u00e9vaporation rapide du liquide, laissant les particules s\u00e9ch\u00e9es sous forme de poudre \u00e0 \u00e9coulement libre <\/strong>, la taille des particules. est inf\u00e9rieure \u00e0 500 microns.<\/p>\n<\/div>Applications
\n<\/strong><\/span>Boissons, boulangerie, applications laiti\u00e8res (glaces, lait,\u2026), \u2026<\/p>\n<\/div>![](\"https:\/\/frubero.eu\/wp-content\/uploads\/2024\/06\/blueberry-powder-cup-spray-dried.jpg\" "\\"blueberry") <\/span><\/div><\/div><\/div>![](\"https:\/\/frubero.eu\/wp-content\/uploads\/2024\/06\/spray-dryer.jpg\" "\\"spray") <\/span><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/frubero.eu\/wp-content\/uploads\/2024\/05\/air-drying.jpg\" "\\"air") <\/span><\/div><\/div><\/div><\/div><\/div> <\/span>Le s\u00e9chage \u00e0 l’air (s\u00e9cheur \u00e0 bande)<\/h3><\/span><\/div><\/div><\/div> Avec un s\u00e9choir \u00e0 convoyeur continu dans l’industrie alimentaire est bas\u00e9 sur le concept de s\u00e9chage continu utilisant un syst\u00e8me de convoyeur. Le s\u00e9choir est constitu\u00e9 d’une bande perfor\u00e9e qui se d\u00e9place \u00e0 travers une s\u00e9rie de chambres chauffantes. Le produit alimentaire est r\u00e9parti uniform\u00e9ment sur sa surface, permettant un transfert de chaleur uniforme. Contrairement au s\u00e9chage au soleil, le s\u00e9chage \u00e0 l’air industriel avec des s\u00e9choirs \u00e0 bande est plus contr\u00f4lable.<\/p>\n Frubero propose une gamme limit\u00e9e de produits s\u00e9ch\u00e9s \u00e0 l’air dans le cas o\u00f9 la lyophilisation n’est techniquement pas possible ou n’a pas la fonctionnalit\u00e9 appropri\u00e9e (par exemple solubilit\u00e9 dans les boissons).<\/p>\n<\/div> Applications
\n<\/strong><\/span>Similaire au lyophilis\u00e9<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-1117","page","type-page","status-publish","hentry"],"yoast_head":"\nTechnologie - Frubero<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/frubero.eu\/fr\/technology\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Technologie - Frubero\" \/>\n<meta property=\"og:url\" content=\"https:\/\/frubero.eu\/fr\/technology\/\" \/>\n<meta property=\"og:site_name\" content=\"Frubero\" \/>\n<meta property=\"article:modified_time\" content=\"2024-06-25T06:17:53+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/frubero.eu\\\/fr\\\/technology\\\/\",\"url\":\"https:\\\/\\\/frubero.eu\\\/fr\\\/technology\\\/\",\"name\":\"Technologie - 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