date:Jun 12, 2015
ze-dried produce is achieved by nitrogen-freezing it (or sometimes a combination of frozen nitrogen and liquid methanol) to between -50C (-58F) to -80C (-112F) in a two-step drying process, during which the produce is subjected to a partial vacuum that helps wick away moisture without raising the heat significantly.
Freeze-dried produce (whole or in discreet cuts) also boasts the benefit of retaining shape and size. This is a definite boon for those applications, such as dry soup and rice mixes