Freeze-drying is the world’s most advanced drying technology. Freeze-drying technology removes water from food by using the principle of sublimation, in which water transitions directly from its solid state (ice) to its gaseous state (water vapor) without passing through the liquid state, under low temperature and low pressure conditions

Products enter the drying process in a frozen state. Inside the machine, their moisture content is reduced to as low as 2% through sublimation under low-pressure and low-temperature conditions. Since the products do not transition into a liquid phase during this process, there is no significant deformation such as shrinking or melting. As a result, the shape of the dried products remains almost identical to their fresh form. Foods exposed to high temperatures lose a significant amount of their nutritional and vitamin content, aroma, flavor, and color. In contrast, products dried using the freeze-drying method at low temperatures (~40°C) and under low pressure (~0.5 mbar) preserve their nutritional and vitamin content, aroma, flavor, color, and shape.