Lyo fruits and vegetables

Lyophilisation or freeze-drying is a dehydration process typically used to preserve a perishable material or make the material more convenient for transport.

Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublime directly from the solid phase to the gas phase.

Thanks to the total water depletion, the product loses over 90% of its original weight and the final moisture content is reduced to 2%. If the lyophilized product is tightly  packed, food can be stored for many years.