For the food company, freeze-drying equipment is used to dry a variety of products
Freeze drying is a technique that involves placing a completely frozen sample under a vacuum to remove any water or other solvents, allowing the ice to transition directly from solid to vapor without passing through a liquid phase.
Freeze-drying, also called lyophilization or cryodesiccation, is a low-temperature dehydration method that involves freezing the product, lowering the pressure, and then sublimating the ice.
Dehydrators and freeze dryers both remove water from foods before storing them. Dehydrators remove about 80% of the water with low heat, while freeze dryers remove about 95% of the water with a cycle of heat, cold, and vacuum. However, most freeze dryers on the market today require a longer drying time, resulting in high energy consumption and high initial investment. This is due in part to the slow heat transfer rate as the sublimation front moves from the outside to the inside of the frozen material being dried. Freeze-dried food is definitely a viable option. It's not dissimilar to eating fresh food. It's almost the ideal method for preserving non-perishable survival food. If you eat a healthy mix of fruits, meats, and vegetables, you can survive on freeze-dried survival food.
