Freeze N Dried

Freeze drying preserves taste and nutrients by utilizing sublimation

Table of Contents

Introduction to Freeze Drying

What is Freeze Drying?

It also ensures that food maintains peak freshness for a very long time without losing taste and nutritional value, which is why it can be found in the menus of astronauts and gourmet chefs alike. Furthermore, food preservation ensures survival in the outdoors or during challenging expeditions. Freeze drying is a method of food preservation where the water is extracted from frozen materials while simultaneously drying them in a reduced air-pressure environment.

The Science of Sublimation

Sublimation, the key principle in the process of freeze drying, is the process by which a solid converts directly into a gas, without a liquid transition. In freeze-drying, this means that the water is removed from the frozen food in a way that retains its structure.

Freeze Dried Food and Its Nutritional Value

Retaining Nutrients and Taste

food that is freeze dried almost retains 100 per cent of its nutrients, as well as its taste, colour and texture, since all this is preserved at the negative temperatures used in the process.

Comparison: Freeze Drying Vs. Dehydration

Dehydration will also lose its water content, but dehydration uses heat and typically destroys flavour, colour and nutrients. Freeze drying is a much more acceptable preservation of the food’s original state.

Benefits of Freeze Dried Food

Long Shelf Life of Freeze Dried Foods

A huge benefit of freeze-dry dining is its incredibly long shelf life. If packaged correctly, freeze dried foods can last for years — even decades! — which makes it a perfect option for stocking up your pantry, preparing for the worst or exploring the great outdoors.

Convenience of Freeze Dried Foods

Freeze dried foods are easy to carry, easy to prepare and don’t need any refrigeration. They are excellent for everyday use, camping and hiking.

The Freeze Drying Process

Preparation and Freezing

Next, it is cooked, usually to demanding standards of authenticity, and then pre-frozen ‘solid’ to seal in flavour and nutrients before the drying process takes place.

Primary and Secondary Drying

Then a vacuum pump gradually lowers the pressure while the frozen water in the food is progressively warmed. Normally water would liquefy before becoming a gas. But here the water in the food sublimates, turning directly into a gas.

Packaging for Shelf Life

Lastly, food is packed in oxygen absorbers in moisture-proof packaging for long-term storage.

Making the Most Out of Freeze Dried Food

Hydrating Your Freeze Dried Food

Prepare it by adding water. Food that has been freeze dried will quickly absorb the water and turn into almost the same meal it would have been if fresh.

Innovative Uses of Freeze Dried Foods

Even in their dried state, aside from being rehydrated or adding to water, which is a calorie cost we’ll cover later, freeze dried foods can be used in smoothies, baking and, in some cases (believe it or not), as a crunchy snack.


By using the sublimation function, freeze drying produces an effective and efficient food preservation method. This not only extends the product life but also preserves the flavour and nutrition of food, which is superior to other means to keep food well.


What is the shelf life of freeze dried food?

By packaging the freeze dried food lucratively, it can remain fresh up to 25 years or even more.

Does freeze dried food lose its nutritional value?

No, nearly all nutrients remain in the food after freeze drying.

What foods can be freeze dried?

It’s quite amazing that we can freeze dry anything from fruit and vegetables to meats and dairy products and even full meals.

Can freeze dried food be eaten without rehydration?

Yes, some foods are perfectly edible when freeze dried without rehydrating, like fruit, which also turn out crunchy.

Is freeze dried food the same as dehydrated food?

Not at all, although both methods remove water they also remove it in different ways. Both leaves food lighter and faster to prepare but only freeze drying keeps taste, texture and nutritional value intact.

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