Description
Freeze‑drying removes water by sublimation under low pressure, preserving food structure and nutrients.
Technical
During freeze‑drying, ice crystals are formed at sub‑freezing temperatures, then sublimated under vacuum in primary drying, followed by secondary drying to remove bound water. Precise control of temperature and pressure is essential to avoid collapse, case‑hardening, or loss of volatile aromas.
Science
Primary Reaction
Sublimation of ice to water vapor under vacuum
Sensory Profile
Aroma ()
crispdrysubtleintenselight
Origin & History
Civilization
NASA
Era
1960s
Region