resimsiz olan içerik detay alanı/WHAT IS FREEZE-DRYING?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.