Wednesday, May 02, 2007



Lyophilization was a question on "Who Wants to be a Millionaire" today.
I didn't know that it means freeze drying, so I looked it up.

In the process they freeze the food and put it under high pressure.
The water (now ice) sublimates to a gas and is drawn off.

You are left with food that is 90% smaller by weight and about the same volume.

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