freeze dried

Freeze drying, also known as lyophilisation or cryodesiccation, is a low temperature dehydration process that involves freezing the product, lowering pressure, then removing the ice by sublimation. This is in contrast to dehydration by most conventional methods that evaporate water using heat.Because of the low temperature used in processing, the quality of the rehydrated product is excellent. In case solid objects like strawberries are freeze dried the original shape of the product is maintained. If the product to be dried is a liquid, like often seen in pharmaceutical applications, the instant properties of the final product are optimized by the combination of excipients (i.e., inactive ingredients). Primary applications of freeze drying include biological (e.g., bacteria and yeasts), biomedical (e.g., surgical transplants), food processing (e.g., coffee) and preservation.

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