However, adding water rehydrates the product again almost immediately ( 1). Once frozen water is removed via sublimation, the remaining product develops a highly porous structure. That would likely lead to a significant reduction of the product’s shelf life ( 1). Secondary drying: Also known as desorption drying, it’s the drying of products to their desired humidity by removing the remaining bound water.įreeze-drying should be performed in controlled conditions that do not melt the water, seeing that the presence of liquid water may change the product’s composition, shape, and physical properties ( 1).
#FREEZE DRY SKITTLES AT HOME FREE#
Primary drying: Also known as proper freeze-drying, this is the sublimation step in which frozen free water is removed.
freezing inhibits chemical and microbiological processes, which significantly delays the product’s deterioration (thereby extending its shelf life).it operates at low temperatures, which contributes to preserving a product’s nutritional value, taste, appearance, and heat-sensitive compounds.This means that the product’s water content transitions from a solid to a gaseous state - or from ice to vapor - without going through the liquid state ( 1).įreeze-drying is considered a high quality dehydration method for a couple of reasons, including ( 1, 2): Freeze-drying or lyophilization is a dehydration technique based on the sublimation of water in a product ( 1, 2).
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