- Freeze drying is the process of dehydrating frozen foods under a vacuum so the moisture content changes directly from a solid to a gaseous form without having to undergo the intermediate liquid state through sublimation.
- The process is used for drying and preserving various food products, including meats, vegetables, fruits, etc.
The Benefits of Freeze-Drying
- Retains original characteristics of product – color, form, size, taste, texture, and nutrients
- Retains the colour and shape – no shrinkage as seen when dehydrated
- Retains nutritional value
- Fresh flavour – far superior to other forms of air-drying
- Shelf stable at room temperature
- Light weight to easily handle and transport
- Low Aw eliminates microbial concerns
- whether solid or liquid, can be freeze-dried