Freeze-dried food is preserved at the peak of ripeness and nutrient content, easily comparing with fresh produce. The final product of freeze-drying provides flavor, versatility, and nutritional value not found in other types of food preservation. In the freeze-drying process, sublimation is when the magic happens. It’s the scientific name for the moment a solid turns into a gas without ever melting, and freeze-drying can’t happen without it.
The sublimation process
We use our own custom-engineered freeze-drying chambers that employ innovative and unique technology. Water can’t exist as a liquid in a vacuum; instead, it sublimates to a gas. During the freeze-drying process, also called lyophilization, sublimation allows frozen foods to be dried without ever having to melt by avoiding a breakdown of cell structure (which results in mushy food). Thanks to sublimation, the defrosting stage is skipped by removing the frozen water, resulting in a perfectly preserved, freeze-dried ingredient.
Check out our infographic that breaks down the scientific process of sublimation to learn about this unique freeze-drying step.