Freeze drying is a novel food preservation technology that uses a freeze-drying machine to quickly freeze the moisture in food, and through the sublimation process under low-temperature vacuum conditions, directly convert the moisture from solid to gas, thereby achieving long-term preservation of food. The application of freeze-drying technology in food processing and preservation is becoming increasingly widespread, playing an important role in the nutritional preservation of food.

Freeze drying technology can effectively maintain the nutritional content of food. Moisture is an important component of food, but excessive moisture content can lead to food spoilage and microbial growth. Through freeze-drying technology, the moisture in food can be quickly frozen in a short period of time, and the moisture can be removed through sublimation process, thereby reducing the moisture content in the food. In this way, it can effectively inhibit the growth of microorganisms and food spoilage, maintain the freshness and taste of food, and also reduce the loss of nutrients in food, thereby achieving nutritional preservation of food.

Freeze drying technology can maintain the stability of the nutritional components of food. During the freeze-drying process, the sublimation process under low-temperature vacuum conditions can directly convert water from solid to gas, avoiding overheating and vaporization of water in food, reducing the boiling and oxidation of nutrients in food, and thus maintaining the stability of nutrients in food. At the same time, the sublimation process under low temperature conditions also reduces heat loss and oxidation reactions in food, making the nutritional components in the food more stable and able to maintain the taste and texture of the food for long-term storage.

Freeze drying technology can also improve the utilization rate of soluble nutrients in food. Many nutrients in food exist in the form of solutions, and freeze-drying technology can remove moisture from food, concentrating the solution and increasing the concentration of soluble nutrients in food. In this way, when consuming food, the human body can better absorb and utilize these nutrients, improving the nutritional value of the food.

Freeze drying technology can also improve the taste and texture of food. The moisture in food can affect its taste and texture, and freeze-drying technology can remove the moisture from food, making it more dry and crispy. In this way, food is not easily softened and becomes damp, maintaining its original texture and taste. Meanwhile, the low temperature and vacuum conditions during the freeze-drying process can avoid oxidation and enzymatic reactions in food, slow down the browning and oxidation of food, and further improve the color and flavor of food.