What Is Freeze Drying?

Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product and lowering pressure, removing the ice by sublimation. This is in contrast to dehydration by most conventional methods that evaporate water using heat

A dehydrator and a freeze dryer are not the same thing. 

Most freeze dryers are 15-20x more expensive than comparable dehydrators. 

Some Freeze Drying Facts:

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Freeze-drying takes a long time.

The majority of laboratory samples will lyophilize in 24 to 48 hours but there are certainly exceptions. The freeze drying process is dependent on a variety of factors that determine the amount of time the freeze drying process requires.

Some freeze-dried candies take a shorter dry time, but some take longer and require smaller amounts. 

Preservation & Storage:

Freeze-drying can preserve foods other preservation methods cannot, such as most dairy or egg products. Freeze-drying can replace pressure canning of low acid foods. Storage. When finished, freeze-dried products are shelf-stable, lightweight, and food safe for longer other food preservation methods

Is there a wrong way to freeze-dry?

Yes! The freeze-drying process is very complex and involves many steps and precautions to ensure a quality product.

Key mistakes to watch out for include insufficient pre-treatment, overloading the freeze dryer, and inadequate freezing. Additionally, always pay attention to moisture content, proper packaging, and equipment maintenance. 

Freeze-dried candy can be under-dried. Bad freeze-dried candy is not good, but poses no health risks.

Does freeze-drying affect flavor?

With candy, the freeze-drying process results in an enhanced and concentrated taste profile and a new and improved crunch of the candy.

Freeze dried candy has a more intense and sweeter flavor than its original state. Once all the water is removed, the sugar and flavor become exceptionally concentrated, resulting in a delicious sweet taste explosion. These sweets are great for livening up desserts like ice cream and yoghurt for an extra sugary treat.


Freeze-Dried Candy Is Delicious.

Whether the candy is sour or sweet, freeze-dried candy will have its flavor, color compounds, and aromas preserved, while its texture is completely transformed. The freeze-drying process results in an enhanced and concentrated taste profile and a new and improved crunch of the candy.


Freeze-dried candy is a dieters delight.

Since the water is removed during the freeze-drying process, the flavor and sweetness are concentrated, giving you a fuller flavor profile with fewer calories. You won't need to eat as much candy to satisfy your cravings, making it a dieter's delight.

Freeze-drying requires a lot of energy.

Freeze-drying is one of the most energy-intensive ways to preserve food, according to R. Paul Singh, a University of California-Davis food science and technology professor. Mountain House freeze-dries its food in 3,000-pound batches over a period of 18 to 20 hours. The final product weights about 900 pounds and takes about 2.4 million Btu of heat to produce—1.2 times more energy than canning, and 1.7 times more energy than freezing.

Freeze-dried goods can last up to 25 years!

Freeze-dried food, on the other hand, has an even longer shelf life than dehydrated food (it can last up to 25 years!). Plus, it maintains its amazing taste. Freeze-drying removes the water content from a food, which changes the texture, but can actually enhance the sweetness of the food.

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