URL: https://www.desy.de/school/school_lab/zeuthen_site/vacuum_lab/vacuum_information/applications/freeze_drying/index_eng.html
.
Breadcrumb Navigation
Freeze Drying
One of the most soft procedures for dehumidification of food, i.e. herbs, spices, mushrooms or soups, is lyophilization or freeze drying, which destroys no vitamins or nutrients. This procedure uses the effect that also ice can vaporize. At first, the groceries get frozen. Then, air and water vapour is sucked up in big vacuum chambers where the groceries are stored. Lyophilization is also used to dry moistened books. In this way, books that experienced heavy water damage by a high tide (Dresden 2002) or fire water (Anna Amalia Library Meissen, 2005) could be rescued.
