Freeze drying is the drying of an already frozen product in a vacuum below the “triple point” (6.2 mbar = 4.6 torr). Here, water will only be present in two phases: ice and vapour. The vacuum allows the ice to turn directly into vapour without first passing through the water stage, in a sublimation process.

Freeze drying is applied to dry a vast number of food products like fruit / berries / vegetables, meat / seafood, soup blocks, rice dishes, etc. and this preserves the product’s original shape, colour, taste, aroma and nutrients, and at the same time make them easy to store (no need for a cold chain) and serve.