Description
Freeze-drying removes water from food by sublimation, preserving structure and flavor.
Technical
The process involves freezing the product to form ice crystals, then lowering pressure to allow the ice to sublimate directly into vapor. During secondary drying, bound water is desorbed at slightly higher temperatures, all while maintaining the integrity of macromolecules and volatile flavor compounds.
Science
Primary Reaction
Solid‑to‑vapor sublimation of H₂O
Sensory Profile
Aroma ()
crispintensedryconcentratedfloral
Origin & History
Civilization
Pharmaceutical industry
Era
1930s
Region