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Preserving Perfection: The Science Behind Freeze Dried Ingredients

What’s the first thing that comes into your mind when you hear about freeze-drying? Crunchy and crispy food? Well, in reality, freeze-drying is more than that. Crunchy and long-lasting food with natural flavor and retained nutritional values is what is meant by freeze-dried foods

 

But what exactly is freeze-drying, and what’s the science behind it? We know you’ve all these questions, but don’t worry! In this blog, we’ll dive into the science behind freeze-drying and its process. So, let’s dive in!       

 

What is Freeze-Drying?

 

Freeze-drying is the process of removing water from the materials to preserve them and prolong their shelf life. Freeze-drying transforms fresh and squishy food into dry, and crunchy one. They are foods in a dehydrated and concentrated form with a unique texture.

 

Freeze-drying makes the food last longer, around 25-30 years. What makes freeze-dried food unique is that it doesn’t contain any added preservatives and is all-natural. Freeze-dried food is healthy for you and can be your go-to snack option. 

 

The Science Behind Freeze-Drying

 

Freeze drying may sound a little scientific and complicated to understand, but it is not. Freeze drying, also called lyophilization, begins with removing water from the food. Later, the ingredients are frozen while reducing the pressure and adding heat to make the frozen water turn into vapor.

 

Now, what’s left are the ingredients in their original colors, flavor, taste and nutritional values. 

 

Freeze-drying locks the flavor of the ingredients while adding to their shelf life without any added preservatives. Eventually, we end up with lightweight and crunchy food with the same taste. 

 

The Process of Freeze-Drying

 

The freezing process can be usually divided into three stages- freezing, primary freezing and secondary freezing. This process turns soft and squishy food into dry and crunchy one. Here’s the process of freeze-drying-

 

Freezing Phase  

 

Freezing is the initial phase of freeze-drying where materials are cooled below their triple point to ensure they maintain their physical form. It can be done in a shell freezer or freezer depending upon the freezing need. 

 

Freeze-drying can be done by using large ice crystals. 

 

However, when large ice crystals are used for freeze-drying, they usually break the shell walls resulting in inferior freeze-drying results. To avoid this situation, freeze-drying is done rapidly.    

 

Primary Phase

 

The primary phase of freeze drying is also known as sublimation. At this stage, pressure is reduced while adding heat to the process for sublimation. While the vacuum speeds up the process, the cold surface allows the water vapor to solidify. 

 

The condenser safeguards the water vapor resulting in removing the water content from the ingredients by 95%. Sublimation is a slow process and may alter the shape of the freeze-dried food.  

 

Secondary Phase

 

The secondary phase is the final phase of the freeze-drying process where iconic water molecules are removed. This phase is also called the absorption phase. In this phase, the temperature is raised to remove the bond between the water molecules with that of the ingredients. 

 

In the absorption phase, the vacuum is broken with an inert gas to dry the ingredients by 1-5%. Once completed, we’re left with dry and crunchy freeze-dried foods but with all their taste and flavor. 

 

Preserving The Essence of the Food

 

What’s unique about freeze-dried ingredients is that it preserves the natural taste, flavor and nutrition of the food without any added preservatives. Since the ingredients skip the liquid phase in freeze-drying, it retains their natural flavor but without any water or moisture content. So, if you’re eating freeze-dried mangoes, it’s mangoes with their tropical flavor but no water content. 

 

Additionally, without any moisture content, the taste of the foods is intensified giving you an enriching experience. But, it’s not only about the taste. Freeze-dried ingredients carry the same nutritional value as fresh food. So, you’re not only eating tasty food but also food that is rich in nutritional value. 

 

Conclusion

 

Freeze-dried ingredients are dehydrated food with a complete explosion of taste and flavor with unique crunch and crispness. With the science behind its making, freeze-drying has transformed the food industry with the benefits it offers. With freeze-drying, you can taste the flavor of food from another corner of the world. 

 

If you’re a fan of freeze-dried ingredients, you can use our easy-to-use and long-shelf freeze-dried food. We offer freeze-dried ingredients in the category of food, vegetables, herbs and ready-to-eat products. Say hi to a healthy lifestyle with Mak Bio Tek’s freeze-dried food, and order them now!

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