- Since it does not raise the temperature of food products, it does not cause damage by the heat, and preserves the external appearance, color, texture, taste and aroma of foods.
- Compared to traditional drying methods, the remaining moisture content at the end of the process is lower with 1-2%.
- Rehydrated cells come to life at very high rates and with low damage, and rehydrated food becomes fresh again.
- The weight of foods whose freshness qualities have been preserved by lyophilization is reduced by 1/10 on average.
- Well-packaged products can last for a very long time at normal ambient temperatures without deteriorating.
- Since it does not keep materials at very low temperatures for a long time, it also has less adverse effects due to freezing stress. Materials such as wet papers, fabrics and wooden goods are dried competently.
- It allows liquids (medicine, vaccines, etc.) to be processed in their final containers.
- Foods that are rehydrated become fresh again.
- In lyophilization and drying with hot air, the schorching effect caused by hot air does not occur.
- Rehydration of materials is easy, fast and trouble-free with all these advantages
- In the rehydration of sensitive materials, isotonic water is used and some auxiliary solvents are also used.
- These types of auxiliary are used in the reorganization of material containing living cells, such as bacteria.
- It is better in this respect compared to drying and canning with hot air.
- Flowers maintain their lively appearnce for a very long time.
- In foods, this period is sometimes expressed as 30 years.
- It provides high quality product.
- Vitamin and mineral loss is minimum.
- There is no change in the shape and dimensions of the product.
- The removed water can be regained.
The approximate shelf life of lyophilized food products is as follows:
- Vegetables, fruit, pastries, milk: 8–10 years
- Sprouting seeds, sauces, savours, meats: 5-10 years
- Egg and cheese powders: more than 5 years
- Meals: 1-5 years
- Cereals,beans, peas: 10-15 years
