Freeze drying is the process of dehydrating frozen foods under a vacuum so the moisture content changes directly from a solid to a gaseous form without having to undergo the intermediate liquid state through sublimation. In this process, freeze dried food maintains its original size and shape with a minimum of cell rupture. Removing moisture prevents a product from deteriorating at room temperature.
The dried product will be the same size and shape as the original frozen material and will be found to have excellent stability and convenient reconstitution when placed in water. Freeze dried products will maintain nutrients, colour, flavour, and texture often indistinguishable from the original product.
Freeze dried foods are shelf-stable at room temperature for up to twenty-five years or more.
Freeze drying maintains 97% of the nutritional value of the food. Other methods of preservation, such as canning and dehydrating, use high temperatures that destroy much of the food value.
Buckwheat, KAMUT® Brand grain, KAMUT® Brand flakes, brown rice, couscous, quinoa flake, pumpkin and sunflower seed, lentils, oat flakes, triticale flakes, quinoa, flax, carrots, almonds, sweet potatoes, mango, pineapple, dragonfruit, coconut and chamomile.