How Does Freeze Drying Work?

Naturalwise,  Premier Supplier of HarvestRight Freeze Dryers in South Africa

Naturalwise stands as a proud supplier of cutting-edge technologies, committed to bringing innovation to your doorstep. Among our esteemed offerings, we take immense pride in being a stockist of HarvestRight Freeze Dryers in South Africa and Neighbouring countries. As the demand for food preservation and lifestyle convenience grows, we understand the importance of having top-notch solutions at your fingertips. Join us on a journey to explore the transformative capabilities of HarvestRight Freeze Dryers, as we redefine the standards of food preservation.

During the freeze drying process, food is initially frozen to -40 to -50 degrees Fahrenheit. Once the food is frozen, the appliance creates a powerful vacuum around the food. In this environment the food is gradually warmed, even though it continues to stay very cold. When the temperature of the food gets a little above zero Fahrenheit, the water that is in the form of ice changes to a gas without ever becoming a liquid.

That is why the vacuum environment is so important. As was just mentioned, in that environment, water sublimates (evaporates) out of the food at just 5 degrees Fahrenheit. Water cannot exist as liquid in a vacuum and, as it warms, is drawn out of the solid frozen food as a gas. When done properly, freeze drying virtually removes 100 percent of the water from the food. This water freezes to the stainless steel cylinder of the freeze dryer and is then defrosted at the end of the process.

The freeze dried food should then be properly sealed to remove the oxygen and prevent reabsorption of moisture. The food can be stored at room temperature for long periods (up to 25 years), with no need for refrigeration. This is possibly because the almost non- existent water content in the food inhibits the normal process of deterioration and spoilage.

One simply adds water to rehydrate the food, and it is ready to be eaten, retaining its original fresh flavor, aroma, and appearance. Freeze-dried food rehydrates quickly and easily because the freeze drying process leaves microscopic pores in the food—pores that were caused by ice crystals that sublimated out of the food in the drying process.

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