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Freeze drying has many advantages compared to other drying and preserving techniques.
• Freeze drying maintains food quality because the food remains at a temperature that is below the freezing-point during the process of sublimation.
The use of freeze drying is particularly important when processing lactic bacteria, because these products are easily affected by heat.
• Food which is freeze dried can usually be stored without refrigerator. Which result in a significant reduction of storage and transportation cost.
• Freeze drying greatly reduces weight, and this makes the products easier to transport. Foods are 10 times lighter after freeze drying.
• Because they are porous, most freeze-dried foods can be easily re hydrated. t Freeze drying does not significantly reduce volume, therefore water quickly regains its place in the molecular structure of the food.