Why Freeze Drying?

Freeze-drying, also known as lyophilization, is a form of dehydration. Food is first frozen, then dried under pressure to remove its water content. This means that the product’s water content transitions from a solid to a gaseous state — or from ice to vapor — without going through the liquid state 

It is widely believed that freeze-drying is the best method of drying. As such, it is a common practice in the food and pharmaceutical industries 

It operates at low temperatures, which contributes to preserving a product’s nutritional value, taste, appearance, and heat-sensitive compounds 

freezing inhibits chemical and microbiological processes, which significantly delays the product’s deterioration (thereby extending its shelf life) 

Raw fruits, vegetables, and meats are primarily comprised of water, which can be divided into “free” and “bound” water. While free water freezes, bound water doesn’t. In the freeze-drying process, all free water and some bound water must be removed, and free water must remain frozen at all times

Freeze-drying works in thee steps: 1)Freezing: The product is often frozen under atmospheric pressure. 2)Primary drying: Also known as proper freeze-drying, this is the sublimation step in which frozen free water is removed. 3)Secondary drying: Also known as desorption drying, it’s the drying of products to their desired humidity by removing the remaining bound water. 

Freeze dried food can last between 20-30 years. The shelf life depends on how it is stored. Both the container and the surrounding temperature affect the shelf life. Cooler temperatures and non-porous containers will preserve the food longer. 

Freeze-dried foods are a healthy food choice. In fact, freeze-drying is one of the most common dehydration methods due to its numerous benefits. 

Freeze-drying is one of the best ways to retain the activity of beneficial plant compounds, such as phytochemicals, and nutrients while preserving color, flavor, and structure. That’s why it’s widely used to produce high-value food products For instance, studies show that compared with other drying methods, freeze-drying is the most effective at retaining antioxidants, such as anthocyanins, flavonoids, and ascorbic acid or vitamin C