Freeze drying is the process of dehydrating frozen foods under a vacuum so the moisture content changes directly from a solid to a gaseous form without having to undergo the intermediate liquid state through sublimation. In this process, freeze dried food maintains its original size and shape with a minimum of cell rupture. Removing moisture prevents a product from deteriorating at room temperature.
Depending on the product and the packaging environment, freeze dried foods are shelf-stable for up to 25 years or more if canned, and between 6 months to 3 years if stored in a poly-bag container, making it perfect for survival food or food storage, as well as commercial use.
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