Sublimation

In 1920’s Russian mining engineer Lappa-Starzhenetski invented an oven for vacuum drying of prefrozen foods. This oven has become a prototype of modern innovative sublimation equipment. Sublimated goods became popular after 1950’s among Arctic explorers, sailors, geologists, tourists and later astronauts.

Today sublimation is rightly seen as a perfect method of food conservation. Up to 95% of moisture is removed from prefrozen foods using vacuum-sublimation drying. This technology allows us to keep all beneficial nutrients like vitamins minerals and microelements in the product. Natural flavor, taste and color of the foods remain while the product slightly changes its shape, becoming a little smaller as a result of water loss.

Sublimation process does not allow for any side matters – artificial flavors, colorants and preservatives. That is why sublimated products are rightly marked as “preservatives-free” and “organic food” that makes them suitable for children and diet menu.

Sublimated fruits, berries and vegetables are delicious and healthy products available throughout the year. Having high biological value they are compact and light. Their sphere of application is wide – they are enjoyed by amateur-tourists and professional travellers as sublimates do not add extra weight to the baggage and serve as a quality snack. Sportsmen use sublimates after active exercises to fill up their energy. Nutritionists recommend moderate consumption of sublimated foods as a healthy snack.