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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Freeze‑drying removes water from fermented sauces by sublimating ice under vacuum, preserving flavor and extending shelf life.
Origin: Thai, Vietnamese (1990s–present) — Southeast Asia
See full technique reference →During primary drying, ice is sublimated at –40 °C to –20 °C under <100 mBar, while the product remains below its glass transition temperature to prevent matrix collapse. Secondary drying at 20–30 °C removes bound water, lowering moisture to <2 % w/w and water activity below 0.3, thereby inactivating residual microbes and preserving volatile acids, amino acids, and esters.
Primary Reaction
sublimation of ice under vacuum
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Key Variables