Description
Freeze-drying is a food preservation technique that removes water from food by freezing and reducing surrounding pressure.
Technical
Freeze-drying, also known as lyophilization, involves freezing food to a temperature of -30°C and then reducing the surrounding pressure to allow the frozen water to sublimate (change directly from a solid to a gas) without going through the liquid phase.
Science
Primary Reaction
sublimation
Sensory Profile
Aroma ()
neutraldryearthysubtleminimal
Wine Analogy
Like aged Barolo with tertiary aromas of dried leaves and leather
Coffee Analogy
Similar to freeze-dried instant coffee's concentrated aromatic profile
Perfume Analogy
Comparable to the dry-down phase of amber-based perfumes