Vegetable freeze-drying technology
Vegetable freeze-drying technology involves freezing vegetables at a temperature of about -50°C before subjecting them to a vacuum. This low-temperature process removes moisture from the vegetables and does not affect their nutritional components. The freeze-dried vegetables can be stored for a much longer period of time compared to fresh vegetables and have a longer shelf-life. The freeze-dried vegetables can be rehydrated using water, which helps to restore the vegetables to their original state. Freeze-dried vegetables are convenient and easy to store and transport, making them ideal for long-term storage or when travelling.
Vegetable freeze drying process
Vegetable freeze drying is a dehydration process in which vegetables are frozen, then exposed to a vacuum chamber and heated to a very low temperature. This removes most of the moisture from the vegetables and keeps them mostly intact. This process is often known as “lyophilization”. Freeze drying vegetables preserves more of the vitamins and minerals than other dehydration methods like dehydration or canning and also preserves the shape, texture, and flavor of the vegetables. It also eliminates bacteria, mold and other contaminants that can ruin food. Freeze dried vegetables can be rehydrated with water or added directly to foods or recipes.
