"Officially called lyophilization, it's the process of removing water - up to 99 per cent - from food by freezing it. A vacuum is then used to turn the ice straight into vapour - eliminating the liquid stage - and leaving food dried out and preserved but still flavoursome, and often with a lifespan of around 25 years."
"It's a process that's centuries old, with the South American Incas thought to have discovered it in the 1200s, after leaving potatoes perfectly preserved by freezing them on mountains by night and then squeezing out the moisture in the hot sun the following day."
"Until now, freeze dried food has mostly been for astronauts to get the nutrition they need in space, the coffee industry and the occasional Michelin-starred restaurant. However, preppers are also seeing the benefit of owning such a machine in their own homes - or in the 'war' bunkers or fortified safe rooms they're busy creating."
Freeze-drying, or lyophilization, removes up to 99 percent of water from food by freezing it and using vacuum to convert ice directly to vapor. This preservation method extends food lifespan to approximately 25 years while maintaining flavor and nutrition. Originally used by astronauts, the coffee industry, and high-end restaurants, freeze-dried food is now gaining popularity among preppers—survivalists preparing for emergencies. The technique has ancient origins, with Incas reportedly discovering it in the 1200s by freezing potatoes on mountains and removing moisture through sun exposure. Preppers appreciate freeze-drying because favorite meals can be preserved, and the resulting stockpiles provide years of sustenance for emergency situations.
Read at Mail Online
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