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Freeze-drying, also known as lyophilization, is a food and material preservation method in which water is removed from the product at very low temperatures, turning ice directly into vapor through vacuum and sublimation. This process occurs without heating the product, which helps retain nutrients, vitamins, texture, and flavor.
KÜLMKUIVATUS ON HEA MITMEL PÕHJUSEL:
Since the process takes place at low temperatures, the food and its components (such as vitamins, minerals, and proteins) are not damaged by heat.
Freeze-dried food can be restored quickly and easily to its original state by adding water, making it an ideal food option for hikers, emergency services, crisis situations, soldiers, and even space missions.
Since water is removed, the final products are very light, making them easier to transport and store.
Freeze-drying preserves the original taste and texture of food much better than other preservation methods, such as drying or canning.
Freeze-dried products can last for a very long time (up to several years), as the absence of water prevents microbial growth and spoilage.
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