Freeze drying, technically known as Lyophilisation, is a premium most technology used for dehydration where the original texture, aroma, flavour and nutritional values of the products are retained as it is. It is typically used to preserve a perishable material or make the material more convenient for transport.
In brief words, freeze drying is a 3-step process that starts with freezing the food, then placing it in a vacuum chamber with low heat. This causes an interesting thing to happen: the water leaves the food in the form of ice and vaporizes instead of going liquid. Which is also known as the sublimation process. During the entire process, no artificial colours, flavour or preservatives are added.
Over the period it has gained importance as it is found to be a process that is least damaging to various product characteristics like colour, aroma, texture shape, nutritional content and size etc. It is thus particularly suitable for delicate, heat-sensitive and high value materials.
Freeze-dried products once sealed to prevent the reabsorption of moisture can be stored at room temperature without refrigeration, and be protected against spoilage for many years. Preservation is possible because the greatly reduced water content inhibits the action of microorganisms and enzymes that would normally spoil or degrade the substance.
Freeze-drying does not usually cause shrinkage or toughening of the material being dried. In addition, flavours, smells and nutritional content generally remain unchanged, making the process popular for preserving food.
Freeze-dried products can be rehydrated (reconstituted) quickly and easily and become as fresh as they were when freeze dried.
Since Freeze Dried products are light in weight they have an added benefit of easy handling while usage and transportation.