What is freeze drying?

Freeze drying is a process in which water is sublimated by the direct transition of water from solid (ice) to vapor, thus omitting the liquid state, and then desorbing water from the “dry” layer.1 . Essentially, freeze drying removes a product’s water content by turning it from ice to vapour in a 3 step process: freezing, vacuum drying (sublimation), and drying (desorption).

What makes freeze-drying different from other food preservation methods?

Freeze drying is different from other preservation methods in that it allows the taste, colour, and nutrition to be preserved while not shrinking or toughening the food.

Nutrition ~ Dehydrating retains about 60% of the nutritional value and canning about 40% of the nutritional value because these methods use high temperatures to preserve the food; however, freeze drying retains almost ALL the nutritional value of the food.

Shelf life ~ The shelf life of frozen food is up to 2 years, canned food up to 3 years, and deydrated food up to 4 years. No knock on other preservation methods such as freezing, canning, or dehydrating as they all have their place, but we love that freeze drying has up to 25 years shelf life!

  1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7603155/ ↩︎
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