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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Cryogenic dehydration removes water from herbs by freezing them below –40 °C and sublimating ice under reduced pressure, preserving heat‑sensitive volatiles and color.
Origin: Japanese, Korean, modern culinary labs (Traditional to contemporary) — Japan, Korea, global culinary institutions
See full technique reference →During cryogenic dehydration, ice crystals form at sub‑zero temperatures, minimizing cellular damage. The subsequent sublimation phase converts solid ice directly to vapor under vacuum, preventing liquid water formation that could degrade delicate aromatic compounds. The process maintains a low moisture content (<5 %) and preserves nutritional integrity.
Primary Reaction
Sublimation of ice (solid → vapor) under vacuum
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Key Variables