FREEZE DRYING

Lyophilisation operates on the principle of sublimation: Freezing Stage: The product is frozen below its eutectic or glass transition temperature. Primary Drying (Sublimation): Under vacuum, heat is applied to sublimate the frozen water directly into vapor. Secondary Drying (Desorption): Remaining bound water molecules are removed by increasing the temperature under continued vacuum.

Lyophilisation, also known as freeze-drying, is a dehydration process commonly used to preserve perishable materials, improve shelf life, and make products easier to transport. It works by freezing the product, then reducing the surrounding pressure, and finally removing the ice by sublimation (direct transition from solid to vapor without passing through the liquid phase).

🍎 Food Products

Fruits & Vegetables:

Strawberries, bananas, apples, blueberries, mangoes
Peas, corn, carrots, spinach, tomatoes

Cooked or Prepared Foods:

Soups, noodles, stews, rice dishes
Instant meals (military/MREs, camping food)

Dairy:

Cheese
Yogurt powder
Ice cream (Astronaut Ice Cream)

Beverages:

Coffee (instant)
Tea extracts
Juices (as powders)

🐾Pet Foods & Animal Products

Freeze-dried dog/cat treats (like liver, chicken, fish)
Raw food diets (bones, meat, organs)

🌿 Plant Extracts & Natural Products

Herbal powders (e.g., turmeric, ashwagandha)
Mushroom extracts
Essential oils in powder form