Freeze drying food, or lyophilization, is the process of removing water from the food. It’s a unique process that starts by freezing the food and then placing it under vacuum pressure to allow the frozen water in the product to sublimate directly from ice to vapor, bypassing the liquid phase. This method involves applying heat to facilitate sublimation and using low-temperature condenser plates to capture the vaporized water. The process preserves the food’s structure, nutrition, and flavor. Once freeze-dried, most foods can be rehydrated to their original state by simply adding water. This technique extends the shelf life of food while maintaining its quality, freshness, and nutritional value.

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