Food preservation methods have come a long way from traditional techniques such as salting and sun-drying. In today’s world, where convenience and nutrition are key factors for consumers, two contemporary methods are often compared: freeze-drying and dehydration. Both processes serve the essential purpose of extending the shelf life of food by removing a significant portion of its moisture content, which inhibits the growth of microorganisms and slows down food degradation
The Process Of Freeze Drying Food
Freeze drying is one of those food processing methods that involves the removal of heat. The modern way of freeze drying started in the late 1800s when Richard Altman developed a method of freeze drying of tissues of animals and plants.