About Freeze Drying

What is Freeze-Drying?

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. In this process, freeze dried food maintains its original size and shape with a minimum of cell rupture. Removing moisture prevents a product from deteriorating at room temperature.

The process is used for drying and preserving a number of food products, including meats, vegetables, fruits, and instant coffee products.

The dried product will be the same size and shape as the original frozen material and will be found to have excellent stability and convenient reconstitution when placed in water. Freeze dried products will maintain nutrients, color, flavor, and texture often indistinguishable from the original product.

Depending on the product and the packaging environment, freeze dried foods are shelf-stable at room temperature for up to twenty-five years or more, if canned, and between six months to three years if stored in a poly-bag container, making it perfect for survival food or food storage as well as for commercial use.

The main determinant of degradation is the amount and type of fat content and the degree to which oxygen is kept away from the product.

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