Lyophilization! The scientific name for the art and science of freeze-drying may be a mouthful and spelling bee stumbler, but it ultimately leads to a product that serves many uses. The lyophilization process can be broken down into three components, which when performed together, results in freeze-dried food.
The lyophilization process
To start off, the product is frozen for the first time. This enables all the water and liquid within a food to become a solid — essentially ice. Using a combination of time and pressure, the solid liquid turns to vapor. Next, the vapor is forced out of the food as a gas by using controlled, subtle heat. The vapor is harnessed, refrozen, melted, and then drained through our waste water process. The final product is perfectly preserved freeze-dried food!
The benefits of lyophilization
Freeze-drying leaves more nutrients intact in fruits and vegetables than any other preservation method, while also resulting in great, true-to-the-original taste. Here at Mercer Foods, we take pride in our custom-built freeze-dryers and our process that ensures speed and quality no matter the product.
Take a look at our infographic that outlines the complex process of lyophilization to learn about this cool technique.