Freeze drying, also known as lyophilization, is a preservation process that involves removing moisture from food items to prevent spoilage and maintain their quality. The process begins by freezing the food at extremely low temperatures. Next, the frozen food is placed in a vacuum chamber, where the pressure is lowered, and heat is applied. This causes the frozen water in the food to undergo sublimation, transforming directly from a solid to a gas, without passing through the liquid phase. As a result, the water content is removed, leaving behind freeze-dried foods that retain their original shape, texture, and flavor, but are incredibly lightweight and have a much longer shelf life.
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