Freezer Drying

Freeze drying, also known as lyophilization, is a preservation method that removes moisture from perishable substances while maintaining their structure and nutritional integrity. In this process, the material is frozen and then subjected to a vacuum, allowing the frozen water to transition directly from a solid to a gas, avoiding the liquid state. Commonly used in the food and pharmaceutical industries, freeze drying extends the shelf life of products like fruits, vegetables, and medications by preventing bacterial growth and degradation. The resulting lightweight, shelf-stable products are easily rehydrated, making freeze drying a valuable technique for preserving and transporting a wide range of sensitive substances.