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RE: Daily food photography #2 foodphotography : HEALTHY SNACKING WITH CRISPY CRUNCHY FREEZE DRIED VEGE
Really interesting post! I've got a machine to dry the food such as fruit or vegetables. I usually don't freeze them after the drying process, but vacuum-seal.
Please upvote my last post, too!
That's one simple way of doing it at home. However at more commercial and industrial standard freeze drying has more advantages.
Reasons as below:
"Freeze-drying cause less damage to the substance than other dehydration methods using higher temperatures. Freeze-drying does not usually cause shrinkage or toughening of the material being dried. In addition, flavours, smells and nutritional content generally remain unchanged, making the process popular for preserving food. However, water is not the only chemical capable of sublimation, and the loss of other volatile compounds such as acetic acid (vinegar) and alcohols can yield undesirable results.
Freeze-dried products can be rehydrated (reconstituted) much more quickly and easily because the process leaves microscopic pores. The pores are created by the ice crystals that sublimate, leaving gaps or pores in their place. This is especially important when it comes to pharmaceutical uses. Freeze-drying can also be used to increase the shelf life of some pharmaceuticals for many years."
Thanks for the good feedback @foodart