FREEZE-DRYING

CONCEPT

Freeze-drying is a dehydration method based on the sublimation process, where water goes directly from a solid (ice) to a gas, without passing through the liquid state.
This technique involves two main steps:

Freezing: The food is frozen at very low temperatures, solidifying its water content.

Vacuum drying: Under extremely low pressure, the ice sublimates, meaning it evaporates without melting, leaving behind a dry and lightweight food.

BENEFITS

Stability: By removing water, the growth of microorganisms and chemical reactions are slowed down, ensuring long shelf life.

Preserved quality: Unlike other dehydration methods, freeze-drying retains the cell structure, natural flavors, and nutrients of the food.

Easy reconstitution: Freeze-dried foods can return to their original texture by simply adding water.

Lightweight: By eliminating water, these products are lightweight, making them ideal for transportation.