FOOD TECHNOLOGY

Detailed explanation-1: -Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product and lowering pressure, removing the ice by sublimation. This is in contrast to dehydration by most conventional methods that evaporate water using heat.

Detailed explanation-2: -Freeze-dried foods offer a longer shelf life, lower moisture content, and generally taste better than dehydrated foods. Freeze-dried foods rehydrate faster and also retain their original shape, texture, and color. A far greater variety of foods can be freeze dried than can be dehydrated.

Detailed explanation-3: -Food dehydration on average takes approximately 8-12 hours, whereas freeze drying is a much longer process and can generally take between 20-40 hours for an average load.