Freeze drying and lyophilization are synonymous. Freeze drying is a water removal process typically used to preserve perishable materials. With it’s help the transport of the products is a lot easier and their shelflife could be extended to 15-25 years. The process itself occures in three main phases, at first the mashine freezes, then reduces the pressure in it’s chamber and adds heat, which allows the water to sublimate from the products. The aim of the process is to preserve the taste, colour and nutritional value of the freeze dryed food.

In case you preserve food in time then you can reduce the amount of your waste and besides you can save some money as well.