|Minimum Order Quantity||1 Piece|
|Country of Origin||Made in India|
The freeze drying process was first applied to food products after the Second World War, in order to preserve and store foods without the need for refrigeration. Coffee was one of the first freeze dried food products to be produced, but now vegetables, fruits, meats, fish, dairy products, herbs and food flavourings can be successfully freeze dried.Food Freeze Drying Process
Freeze drying food uses a process called lyophilization to lower the temperature of the product to below freezing, and then a high-pressure vacuum is applied to extract the water in the form of vapour. The vapour collects on a condenser, turns back to ice and is removed. Finally, a gradual temperature rise extracts all remaining 'bound' moisture from the product. This process retains the physical structure of the food product and preserves it for re-hydration at a later date.Advantages of Freeze Drying Food
With freeze drying, foods and liquids can be dried at low temperatures without damaging their physical structure. Freeze-dried foods don’t need to be refrigerated or preserved with chemicals and can be reconstituted quickly and easily by adding water.
Conventional drying methods also have a major disadvantage as the high temperatures used can cause chemical or physical changes. Changing the taste or texture of a food product could make it inedible or less palatable which would be very undesirable.Food Types Suitable For Freeze Drying