How Freeze Drying Works
Discover the science behind freeze drying and why it’s the most advanced food preservation method.
The Science Behind Freeze Drying
At its core, freeze drying relies on a process called sublimation, where water transitions directly from solid (ice) to vapor, skipping the liquid stage.
This low-temperature, low-pressure process prevents cellular damage, oxidation, and nutrient loss.
Our Journey Through Time
1
Freezing Stage
Food is rapidly frozen between -30°F and -50°F (-34°C to -45°C) to create small ice crystals that protect the cellular structure.
Quick freezing ensures high-quality results and prevents texture damage.
2
Primary Drying (Sublimation)
Under reduced pressure, frozen water turns directly into vapor — a process called sublimation — removing about 95% of moisture.
Careful temperature control ensures the food retains its shape and structure.
3
Secondary Drying (Desorption)
Temperature increases slightly to remove residual water molecules.
Final moisture content drops to 1–4%, ensuring the ultra-long shelf life freeze drying is famous for.
4
Packaging & Storage
Food is sealed in airtight containers with oxygen absorbers, locking in freshness for up to 25 years without refrigeration.
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Chief Technology Officer
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Head of Marketing
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