Freeze drying, or lyophilization, is a preservation technique where food is first frozen and then moisture is removed through a vacuum process. This method retains the product’s original structure, nutrients, flavor, and aroma far better than conventional drying methods.
It is widely used for preserving fruits, vegetables, dairy products, instant meals, and even pharmaceutical ingredients.
Food is rapidly frozen at very low temperatures to form ice crystals without damaging cells.
Under a strong vacuum, ice changes directly into vapor, removing most of the moisture.
Low-level moisture is removed by gently raising the temperature, ensuring long-term stability.
