Freeze drying is the process of removing moisture from food through the process of sublimation. The sublimation procedure allows the liquid to directly turn to vapor before solidifying it. The advantage is that freeze dried food retains the flavor, nutrients and health content in the foods. Even though it has been a practice of storing food from time immemorial, it is less common when compared to other methods of storage like canning and using brine solutions. Freeze-drying is generally implemented in labs, while it can be performed in your home as well.
The freeze-drying was popularized during Second World War to store the blood serum. Later it has been used in pharmaceuticals and food. Freeze-drying prevents the action of microorganisms and helps protect them for a longer period. Freeze-drying is used from early 1960s for more than 400 types of foods. However, certain fruits and vegetables cannot be subjected to freeze drying because of their high moisture content.
Once you finish the freeze-drying, you can store the food under room temperature and use it for future purposes.
Let’s check the benefits of freeze drying foods
Benefits of freeze-drying.
- Freeze drying will preserve the same level of nutrients, fiber, pectin, minerals and antioxidants. It does not change the natural color or flavor of the food.
- It allows the food to remain edible for a long time.
- It is helpful for easy transportation. Freeze-drying allows you to carry the food very conveniently as it is very light.
- It can withstand high temperatures.
- It is suitable for hikers, astronauts and mountaineers. You can move the freeze dried food to airtight containers for easy transportation and storage.
- It enhances the shelf life of foods preserved. The food does not change its appearance. When you add some water on top of the food so preserved, it will come to its natural state. You can freeze dry fruits, vegetables, meat and so on.
It removes the water content from foods. Freeze drying is an expensive process when compared to canning and other common means of food preservation. Make sure that you resort to defrost only when you need to use it. Because frequent defrosting and refreezing can damage the quality of foods preserved through freeze-drying.
Implement freeze drying at home to preserve food without losing its nutritional value!