Freeze drying: Difference between revisions
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(Created page with "{{stub}} Freeze drying is a dehydration process that specifically involves low pressure. Because the result contains little to no moisture, it allows food (and other perisha...") |
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Freeze drying is a dehydration process that specifically involves both low temperature and low pressure. | |||
The result contains little to no moisture (the process [https://en.wikipedia.org/wiki/Sublimation_(phase_transition) | |||
sublimated] it out), so that food (or other perishable) can be stored longer without freezing or milder refrigeration. | |||
Freeze drying is also used for transport, since the removal of water ''also'' makes a product lighter. | |||
Freeze-dried food often has a somewhat diminished flavour. | Freeze-dried food often has a somewhat diminished flavour. | ||
Latest revision as of 15:02, 23 May 2024
✎ This article/section is a stub — some half-sorted notes, not necessarily checked, not necessarily correct. Feel free to ignore, or tell me about it.
Freeze drying is a dehydration process that specifically involves both low temperature and low pressure.
The result contains little to no moisture (the process [https://en.wikipedia.org/wiki/Sublimation_(phase_transition)
sublimated] it out), so that food (or other perishable) can be stored longer without freezing or milder refrigeration.
Freeze drying is also used for transport, since the removal of water also makes a product lighter.
Freeze-dried food often has a somewhat diminished flavour.