How should products with vitamin C be stored? | Freeze Dry Mach

WHO reports and free to Turkey As stated in the nutrition guide, it is recommended to consume at least 5 portions of fruit and vegetables a day for an adequate and balanced diet to control body weight. According to these recommendations, it is seen that fruit and vegetable consumption is insufficient in our country. On top of that, when improper storage, preparation and cooking processes are applied, vitamin C losses increase and cause inadequate and unbalanced nutrition.

It also increases the risk of chronic diseases such as obesity, cardiovascular diseases and diabetes. Vitamin C in food is absorbed in the small intestines a few hours after it is taken into the body. While its absorption is 98% when taken 64 mg daily, it is 75% when it is 180 mg, and the absorption decreases proportionally with the increase in the amount of vitamin C in a meal. It is found in all cells of advanced living things and is effective in the normal functioning of the cell. Infections reduce the amount of vitamin C in body tissues. It is also known that vitamin C plays a role in the synthesis of steroid hormone. It is effective in regulating the level of cholesterol in the blood.

It is found in high concentration in the eye, it protects the lens and delays the development of cataracts. Vitamin C is involved in the use of some other nutrients in the body. It is necessary for the use of iron, calcium, thiamine, riboflavin, folic acid, pantothenic acid, vitamins A and E in the body.


Processes applied for storing, preparing and cooking foods that are the source of vitamin C cause vitamin loss. Again, the biggest mistake is not to consume fruits immediately after washing, cutting or peeling. Vitamin C is lost every minute after fruits and vegetables start to react with oxygen. The reaction that occurs in this case also depends on temperature and acidity.

The chemical and physical structure of fruit and vegetable drying (Freeze Drying and Freeze Dry) machines that we continue to produce with our freeze dry mach brand, which we have developed as SMC Makine Tasarım and designed as 100% domestic production, are almost completely preserved. This is a very important point for the food industry.

It preserves approximately 97% of the nutritional values of the products dried with the Freeze dry technology, in the same way as the fresh ones. When heat treatment is applied in traditional methods, vitamins, amino acids and protein, which are the most important benefits of nutrients, are lost. Thus, foods dried by heat treatment are not healthy. Freeze-dried products are healthy and have a long shelf life.