date:Apr 14, 2016
g the cost of drying, and the past decade saw a surge in the number of products including or existing solely of dried fruit.
The freeze-drying process involves freezing of raw fruits and vegetables and then drying them under very low pressure and low temperature (120F), allowing frozen water to sublime (escape the food as a gas) and not destroy the structure or flavor profile of the fragile unheated ingredients.
The low temperatures needed to create sublimation do not affect the quality or nut