Freeze Dryer

Have you always wanted to preserve food for long-term storage & preservation? Freeze dryers offer a revolutionary solution! Not only do they allow you to preserve your foods for incredibly long periods (think years!), but freeze-drying also maintains superior nutrient content, flavor, and the overall quality of your food. It doesn't alter the physical appearance, and when you're ready to consume the food, all it takes is some water to rehydrate it.

What is Freeze Drying?

Freeze drying, or lyophilization, is a sophisticated dehydration process that takes place entirely within a freeze dryer. This process is designed to preserve perishable materials while maintaining their structure and nutritional content. Here's how the process works inside a freeze dryer, broken down into the key steps:

  1. Freezing: The material is frozen at extremely low temperatures (-40℉ or lower). This preserves the material's structure and nutrient content.
  2. Primary Drying (Sublimation): Once frozen, the material remains in the freeze dryer which creates a vacuum. This reduces the surrounding pressure, enabling the frozen water in the material to sublimate - meaning it converts directly from a solid to a gas, skipping the liquid phase.
  3. Secondary Drying: The material undergoes a further drying process to remove any remaining water molecules.

The food is frozen to -40℉ or lower.

After the food is frozen, the freeze dryer uses a vacuum pump to pull out the air inside its chamber. The ice in the food then changes into a misty gas. The freeze dryer takes this gas away, leaving only dry food behind.

Once the food is dry, it's sealed in mylar bags with oxygen absorbers. Mylar bags block light and moisture, and oxygen absorbers remove air. This combo keeps the food fresh until opened.

When the freeze-dried food is ready to be consumed, just add water. It will taste, smell, and look as if it's fresh.

Once the freeze drying process is complete, the product must be promptly sealed in moisture-proof packaging to prevent reabsorption of water and maintain its quality until rehydrated. For added protection against oxidation and to prolong shelf life, it's recommended to include oxygen absorbers inside the packaging. When ready to use, the freeze-dried product is rehydrated with water, returning almost to its original state, while retaining its original structure and nutritional content.

Freeze Drying Benefits

Benefits of Freeze Drying

  • Retains nutrients and taste without altering food
  • Maintains the appearance and appetizing aroma of food
  • Allows conversion of freeze-dried food into powder for cooking
  • Extends shelf life of food significantly
  • Quick and easy rehydration by adding water
  • Preserves nutritional content effectively
  • Versatile applications in recipes and as seasonings
  • No need for preservatives
  • Minimal flavor alteration, retaining natural taste
  • Helps reduce food waste by preserving excess produce

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