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1. Freezing

Freeze drying (lyophilization) starts by freezing the product to preserve it physical form and remove the water content. The cooling process separates the water from the solutes as it transforms to ice by slow freezing or annealing.

2. Primary Drying (Sublimation)

During the primary stage, heat removes the ice from the product through sublimation. Due to the low pressure created from the vacuum pump, the formulated ice crystals on the product turn into vapor and adhere to the freezing coil in a solid ice form. The collecting system temperature, from the vapor pressure, is ultimately lower than the product temperature. During this time, the product can experience structural changes.

3. Secondary Drying (Adsorption)

The purpose of the secondary drying is to reduce the residual moisture through isothermal desorption. The water molecules are completely removed from the product by raising the tempature higher than in the primary stage.

Nutritional Value
Freeze drying preserves more vitamins than any other methods of preservation. In fact, it preserves 97% of the food’s nutritional value! Freeze dried fruit and vegetables retain antioxidants and inactivate microorganisms like bacteria.

Self Life
Freeze dried food can have a shelf life of up to 25 years. They are always ready and available! However, if the packaged material is exposed to moisture while in storage, it can destabilize the product. Storing them in a low humidity and cool temperature environment will reduce the risk of moisture and extend it’s shelf life.

Cost Savings and Efficiency
Because of their longer shelf life, freeze dried products require less replacement. These products are also lightweight which makes it easier to transport and store.