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What is freeze drying & What are the benefits?

FAQ'S

Freeze drying is a low temperature dehydration process that involves freezing the product and lowering pressure, removing the ice by sublimation.  This is contrast to dehydration by most conventional methods that evaporate water using heat.  Because of the low temperature used in the processing, the hydrated product retains much of its original qualities.
Freeze drying is viewed as the optimal method of choice for preserving food because of the preservation of quality, meaning characteristics of the food product such as aroma, rehydration, and bioactivity, are noticeably higher compared to foods dried using other techniques.  
When freeze dried products are successfully dried, packaged properly, and placed in ideal storage containers the foods have a shelf life of up to 25 years.
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Freeze drying maintains nearly all of its nutritional value of fresh fruit. Dehydrated fruit maintains approximately 60% and canned fruit maintains appoximately 40% of their nutritional value.

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