Description
Freeze‑drying preserves fresh herbs by sublimating water while maintaining flavor and nutrients.
Technical
The process involves flash‑freezing the herbs at –40 °C to –50 °C, followed by primary drying under a vacuum of 0.01–0.1 mbar at –20 °C to 0 °C, which removes 95–99 % of water as vapor. Secondary drying at 10–20 °C further eliminates bound water, achieving moisture content below 5 % and preserving phenolic antioxidants and color pigments.
Science
Primary Reaction
Sublimation of water from frozen herb matrix
Sensory Profile
Aroma ()
herbaceousfloralgrassyearthycitrusypineymintywoodyspicyfresh-cut