Why Freeze-Dried Fruits are Better Compared to their Fresh Variants
A low-temperature dehydration method called freeze drying includes freezing the product, releasing pressure, and then sublimating the ice. This contrasts with the dehydration caused by the majority of traditional methods, which use heat to evaporate water.
The processing was done at a low temperature, which greatly improved the rehydrated product's quality. When solid products, like strawberries, are freeze dried, the product's original shape is preserved.