Description
Vacuum freeze drying removes water from food by sublimating ice under low pressure, preserving heat‑sensitive nutrients and flavor.
Technical
The process begins with rapid freezing of the product at temperatures between −30 °C and −80 °C, forming ice crystals smaller than 100 µm that maintain cellular structure. Under a vacuum of 0.1–1 mbar, the ice sublimates at 0–20 °C, bypassing the liquid phase and preventing Maillard browning. The resulting low water activity (<0.6) inhibits microbial growth while retaining volatile aroma compounds.
Science
Primary Reaction
sublimation of ice to water vapor
Sensory Profile
Aroma ()
freshfruityfloralnuttysweetherbalearthybrightcleandelicate