1Freeze: The cooked dish is frozen at a temperature of around -50°C. The water content of the dish converts to ice crystals.
2Vacuum: The pressure inside the dryer is reduced, creating a vacuum. This makes ice crystals to convert directly into water vapor.
3Sublimation: This water vapor is removed by a condenser as ice.
4Secondary Drying: Finally any remaining water still bound to the product is removed.
5Porous Structure: The result is a porous mass, similar to a sponge, that allows the product to be easily rehydrated later.
6Packaging: This dry and porous mass is then sealed in a triple layer pack that protects the contents against any degradation.
7Re-hydration: Simply add the requisite amount of hot water to the contents of the pack and the dish is ready to eat in 10 minutes. With all original nutrients and flavours intact.
