This process involves rapidly freezing the water in food into ice, then heating it to a high temperature to convert it into gas. This dehydrates the food. Since microorganisms and enzymes cannot interact with dehydrated food through water, the food maintains its freshness for a long time.
This freeze-drying process maximizes the preservation of the food's original color, aroma, flavor, and nutritional content, making it very convenient to eat. Dehydrated foods, on the other hand, typically use a process that involves evaporating water under controlled conditions. This includes natural drying (sun drying, air drying, shade drying) and artificial drying (stove drying, drying rooms, mechanical drying, and other drying methods).
