Freeze Drying

Check out the most common questions about freeze drying below. If you have any questions that remain unanswered, contact the Nibleez Team through the chat widget on our website and we'll assist you promptly.

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What is Freeze Drying? ▼
Freeze drying, or lyophilization, is a dehydration process that removes moisture from a substance by freezing it and then reducing the surrounding pressure to allow the frozen water to sublimate (turn directly from ice to vapour without becoming liquid). This process helps preserve the structure, nutrients, and flavour of the product.
What steps are involved in Freeze Drying? ▼
  • Freezing: The product is rapidly frozen, turning its water content into ice.
  • Primary Drying (Sublimation): Under low pressure and controlled heat, the ice turns directly into vapour and is removed.
  • Secondary Drying (Desorption): Any remaining bound moisture is removed to ensure long-term stability.
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    What are the benefits of Freeze Drying? ▼
  • Preserves nutrients, texture, and flavour better than traditional drying.
  • Often amplifies flavour intensity to make sweet foods sweeter and sour foods more sour.
  • Extends shelf life without preservatives.
  • Creates a lightweight product, making it ideal for storage and transport.
  • Rehydrates quickly when mixed with water, which is essential for some freeze dried foods.
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