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HOW WE MAKE OUR FOOD FREEZE DRYING PROCESS
Freeze-drying Technology
Freeze drying is the process of dehydrating frozen foods under a vacuum so the moisture content changes directly from a solid to a gaseous form without having to undergo the intermediate liquid state through sublimation.
The Benefits of Freeze-Drying
• Retains original characteristics of product – color, form, size, taste, texture, and nutrients
• Retains the color and shape – no shrinkage as seen with dehydration
• Retains nutritional value
• Fresh flavor – far superior to other forms of air-drying
• Shelf stable
• Light weight to easily handle and transport
• Minimal microbial concerns
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