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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Cryogenic dehydration rapidly freezes microgreens with liquid nitrogen and then sublimes the ice under vacuum to produce a dry, nutrient‑rich product.
Origin: Japanese (Modern) — Japan
See full technique reference →The process involves rapid solidification of cellular water at temperatures around -196 °C, followed by sublimation of ice at -80 °C to -196 °C under reduced pressure. This avoids liquid water formation, thereby preserving volatile flavor compounds and minimizing enzymatic oxidation. The resulting low water activity (<0.3) inhibits microbial growth and enzymatic activity.
Primary Reaction
Sublimation of ice (solid → vapor)
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