Freeze Dry, as the name suggests, is a freeze drying method. First the freezing process is applied, then the drying process.
In the freeze drying method, which is the most advanced drying method in the world, the frozen food product is sublimed under vacuum. Thus, the moisture content in the food changes directly from a solid to a gas without entering the intermediate liquid state through sublimation.
In this process, freeze-dried foods retain their original size and shape with minimal cell rupture.
Since the moisture content of the food remains at a maximum of 2-4%, the food is prevented from spoiling at room temperature. Because it is not possible for any living organism to survive in the environment with a moisture content below 30%.
The process is used to dry and preserve many edible and drinkable food products, including meats, vegetables, fruits, and instant coffee products.
The volume and shapes of dried products are exactly the same as fresh food. The only difference is that there is no water in the end product. Dried products can return to their original state with appropriate dilution. Excessive soaking in water will cause diffusion and cause the cell membranes to burst.
The nutrients, colors, flavors and textures of freeze-dried products are often indistinguishable from the original product. More than 98% of the nutritional values in fresh food are also found in freeze-dried foods.
Depending on the product and packaging environment, freeze-dried foods can be stored at room temperature for 30 years or more in canned form.
Since they have a crunchy texture, they are perfect for use as snacks and snacks, as well as for storing survival food or drinks.
Since all the water in fresh food is removed, freeze-dried food, which becomes 10 times lighter, can be easily stored in a bag during mountaineering, trekking, camping and travelling.