Freeze Dried Food Sector in China

What is Freeze Dried Food? 

Freeze-Drying Technique

Freeze-drying, also called lyophilization, is a dehydration technique that was first used by the food industry to process astronaut and military food. It helps to extend the shelf-life of food while preserving its original color and flavor. The freeze-drying process includes instant freezing at an extremely low temperature (under -40℃) and vacuum dehydration. [1]

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Shea Wang
ChemLinked Regulatory Analyst
Shea Wang is a food regulatory news editor at Chemlinked. She graduated from Beijing International Studies University with a Bachelor's degree in Chinese Literature and has many years of editing and translating experience. She tracks and analyses the latest regulatory news of food sector in Asia Pacific market.
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