The freeze drying technology in a vacuum. Refers to dry. (Dehydration) with a freeze (freezing) water status changed to ice crystals before. Thus reducing the pressure to sublimate ice crystals by reducing the vapor pressure under normal conditions. While controlling the low temperature (the temperature at or below 0 ° C, ice sublimation at a pressure of 4.7 mmHg or lower).
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Core Differences between Freeze Dried Foods and Dehydrated Foods
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