Freeze-drying is a common phenomenon in nature. It is a phase change of water from solid to gaseous state without liquid state. In the 1950s it was used on a laboratory scale, but with time it got to be used in food production.
Today, freeze-drying is the most modern and healthiest method of preservation. This process can be applied to almost all substances and products containing water.
Freeze-dried foods in the first stage of the process is frozen, and then it undergoes sublimation under reduced pressure. The final product contains no water (residual moisture amounts to approx. 3%), which perfectly preserves it and prevents the development of bacterial flora. Furthermore, the "lyophilisate" is light - dry weight is around 10%, which makes it easy to transport.
After adding water, freeze-dried products regain their original properties
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