The industrial lyophilization equipment means mass production. Because the products from industrial lyophilization equipment are completely dehydrated, properly packaged, and do not add any preservatives, there is no special requirement for the storage temperature, that is, they can be stored for a long time at normal temperature. Therefore, their storage expense is much lower than frozen food.
After the product is frozen, the water in the product turns into ice to form a stable solid skeleton. During the sublimation, the ice crystals keep the solid skeleton basically unchanged. Therefore, the shrinkage rate of industrial lyophilization equipment is much lower than that of other type of drying, and can maintain the form of fresh foods.
Because the product is dried after pre-freezing, the fine ice crystals in the product leave a lot of voids after sublimation, appearing as a porous sponge, which can quickly infiltrate and fully contact with the dry materials during rehydration, allowing the freeze-dried products to be completely rehydrated within several minutes or even tens of seconds, thus maximally retaining the color, fragrance and taste of fresh food. Therefore, freeze-dried products have excellent rehydration properties and are widely used in high quality instant foods.
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