Lyophilization is removing water granules from frozen material by sublimation under appropriate conditions.

Lyophilized food’s main properties are below;

• Its taste, color, shape and odor are well conserved.
• When product is re-hydrated, it gains its former shape and and tissue.
• With lyophilization method, food is not threatened with heat so, there is not nutritional lost It is more light.
• It is not necessery to kept in fridge.
• It has long shelf life.
• It is not necessary to use any other food additive as a conservative.
• Due to almost 90% water lost, transport cost decrease.
• In contrast to heat treatment, crease, constriction and extra layer does not occur during lyophilization. So, it can be easily re-hydrated.
• It can be applied almost all kinds of food.

• New Food Dehydration Kit: nutraREVfood