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About Freeze Drying technology

Introduction

Humans have used processes associated with freeze-drying for centuries by placing foods at cooler high altitudes with low atmospheric pressure where water content is naturally vaporized. Also called lyophilization, freeze-drying involves moisture being removed from objects through sublimation. Modern freeze-drying techniques dehydrate frozen foods in vacuum chambers, which apply low pressure and cause vaporization.

Lyophilization

Lyophilization is a process commonly used in industrial field to prevent the deterioration of foods and drugs that are sensitive with respect to the heat.
Freeze-drying reduces foods’ weight for storage and transportation. Freeze-dried foods do not require refrigeration but do need dry storage spaces. Adding water to freeze-dried foods reconstitutes it. The process inhibits microorganisms and chemical reactions causing food to spoil because the water pathogens and enzymes need to thrive is absent.
Engineers developed freeze-dryers for specific tasks that use vacuum pumps and chambers to pull moisture out of food. Commercially, freeze-dried foods are popular because they require less storage space than other packaged food. Freeze-drying extends the shelf life of products. Freeze-drying technology has been applied to consumer food products since the 1930s. Coffee, first freeze-dried in 1938, is the most familiar commercial freeze dried food product. Now days many ready to eat product including Soup, Noodle & other food dishes.
In simple word Freeze drying / Sublimation / Lyophilization is the process under control pressure, temperature & Vaccum water content from the product is remove. The best advantage is it won’t loose it’s nutritional value & product life remain intact.