Owing to its superiority and health benefits, after years of extensive R&D, lyophilization (also known as freeze drying) has been adopted by NASA to provide foods to its astronauts on their space missions. Per NASA’s Space Foods & Nutrition publication, “The advantages of freeze-dried foods were paramount in their development. The food has a longer shelf life and can be stored at room temperature. The food also has flavors & textures more closely resembling that of the original fresh food items.”
Our Freeze Drying Equipment
Our Freeze Drying Equipment
Lyophilization (or freeze drying) is an advanced technology utilized for removing water from products through sublimation and the removal of bound water molecules through desorption. This advanced bio-chemistry is in contrast to conventional dehydration processes that evaporate water using heat. Due to the low temperature process involved in freeze-drying, foods passed through this technology maintain their original taste, shape, aroma and texture upon rehydration. Further, non-usage of heat in the process helps the foods retain their nutrients while completely removing moisture thus giving the foods a preservative free, refrigeration free shelf life.
The Lyophilization Process
The Lyophilization Process
Freeze-drying is scientifically established to result in the highest quality foods amongst all dehydration techniques as the foods structural integrity and aroma are maintained along with preservation of all the original flavours of the foods. The 3 main stages of lyophilization include blast freezing, primary drying (sublimation) and secondary drying (adsorption), followed by immediate sealing and packaging of the foods in a temperature and moisture controlled environment.
