Freeze Dried Treats

Freeze-drying or lyophilization is a dehydration technique based on the sublimation of water in a product. 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 

Freeze-drying is considered a high quality dehydration method for a couple of reasons, including.

• it operates at low temperatures, which contributes to preserving a product’s nutritional value, taste, appearance, and heat-sensitive compounds
• freezing inhibits chemical and microbiological processes, which significantly delays the product’s deterioration (thereby extending its shelf life)