Collection: Freeze dried candy

Freeze-drying, also known as lyophilization, is a process used to preserve perishable materials, such as food, pharmaceuticals, and biological samples, by removing moisture from them. It is a dehydration technique that involves freezing the material and then subjecting it to a vacuum environment. The process consists of three main stages:

  1. Freezing: The material is first frozen at very low temperatures, typically below -40°C (-40°F). Freezing helps retain the structure and properties of the material, preventing the formation of large ice crystals that could damage the cellular structure.

  2. Sublimation: Once the material is frozen, it is placed in a vacuum chamber. Under reduced pressure and low temperature, the frozen water in the material undergoes sublimation, which means it transitions directly from a solid (ice) to a gas (water vapor) without passing through the liquid state. This process effectively removes the moisture from the material.

  3. Desorption: Finally, the chamber temperature is raised slightly to allow the remaining bound water to be desorbed from the material. Desorption is the process of removing any residual moisture that might still be trapped in the material after sublimation.

The end result of freeze-drying is a dry and lightweight material, with its original structure and properties largely preserved. Freeze-dried products have a longer shelf life than their fresh counterparts and can be rehydrated easily when needed, making them ideal for long-term storage and transportation. This preservation method is widely used in various industries, including food processing, pharmaceuticals, and research laboratories.