Sublimation and lyophilization refer to the same phenomenon.
Firstly, the products are frozen to very low temperatures, and then the water is frozen out of them in vacuum sections. The finished product is dried at a positive temperature and hermetically packed.
Sublimation allows to preserve almost all the useful properties and nutritional value of products, since such drying does not use high temperatures that destroy some vitamins and proteins.
Freeze-dried products contain no more than 2-5% of water. No other drying method provides such a small percentage of water.
Today sublimation is the most modern and high-quality method of food preservation. It's not for nothing that astronauts eat sublimates, but not food from tubes (as we are used to think).
Firstly, the products are frozen to very low temperatures, and then the water is frozen out of them in vacuum sections. The finished product is dried at a positive temperature and hermetically packed.
Sublimation allows to preserve almost all the useful properties and nutritional value of products, since such drying does not use high temperatures that destroy some vitamins and proteins.
Freeze-dried products contain no more than 2-5% of water. No other drying method provides such a small percentage of water.
Today sublimation is the most modern and high-quality method of food preservation. It's not for nothing that astronauts eat sublimates, but not food from tubes (as we are used to think).