BENEFITS
Freeze-drying process is used for various reasons and benefits :
| - | Preserves perishable foods for longer period of times |
| - | As a means of preserving food, freeze drying presents a great advantage over other dehydration methods, which use high temperatures and can significantly alter the appearance, taste, odor and feel of the product. |
| - | If the product is well sealed, it is shelf-stable and may be stored at room temperature without refrigeration for many years. |
| - | Since freeze drying causes little or no damage to the form, color, aromas, taste, or nutritional values of the substance, freeze-dried food products offer full flavor and health benefits in addition to a fresh look and feel. |
| - | Freeze drying does not cause shrinkage or toughening of the material. |
| - | Freeze-dried products can be rehydrated (reconstituted) quickly and easily because the process leaves microscopic pores-created by the ice crystals that sublimate, which allow for effective absorption once the product is re-introduced to water. |
| - | Simplifies distribution and storage, reducing the weight of any product by as much as 90%. |
| - | Freeze-dried ingredients or foods are ready to use or eat, and are ideal for ready to serve applications. |
| - | Low water activity eliminates microbiological risks. |
| - | Cold Storage not required. |
| - | Finally, freeze-dried products are easier and cheaper to store, transport and prepare than many other products. |
FREEZE DRY vs CONVENTIONAL DRYING |
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Color, Taste & Aroma Form & Structure Nutritional Content Additives & Preservatives Sugar & Sweetners Added Colors & Flavorings Shelf Life Removes Water Rehydrates |
Maintained Maintained Maintained Free Free Free + 24 months 99% In seconds |
Changed Changed Reduced Contains Contains Contains 10 months 70-90% No |