Freeze dried food: all about the hype

Freeze-dried foods are extremely popular among culinary masters, climbers, soldiers, explorers, hunters, hikers, backpackers, and all sorts of other people. Before exploring reasons why freeze-dried is so hyped up, we must find out what makes freeze-dried food so attractive for consumers. Freeze-dried food undergoes a three-phase process called lyophilization. Firstly, the food product is washed, cleaned, and then put in the freeze dryer or freezer at temperatures below freezing to form ice crystals. Next, the frozen food product is put in a vacuum chamber under low heat, where the frozen water crystals evaporate directly from solid to the gaseous state without passing through the liquid state. Finally, food goes under a second drying process, in which the last of the water molecules are removed under slightly higher temperatures.  At the end of the process, the food loses almost all its moisture and has a porous structure. After the freeze-drying process, foods include many beneficial features that are extremely appealing to consumers. Firstly, once the water is removed from foods, they become very light, which means they can be transported and delivered more easily and cost-friendly than foods died by other methods. Also, freeze-dried foods retain the nutritional quality, taste, shape, and texture of their fresh or raw counterparts. By the way, freeze-dried foods do not require refrigeration and can last for years and even decades. Finally, unlike foods dehydrated by other methods,  freeze-dried foods can be rehydrated very quickly by adding water. To find out more, check our super-garden.com products.