Understanding the Freeze Drying Process: Get the Most Out of Your Home Freeze Dryer

Knowing how the freeze drying process works is key to getting the best results from your equipment.
Whether you're using the Airwoods 7KG Home Freeze Dryer for the first time, or you're exploring long-term food storage, this guide breaks down the process into three essential stages.

Step 1: Pre-Freezing

Freeze drying works through sublimation — the transition of water from solid (ice) directly to vapor without passing through the liquid phase.
To enable this process, your ingredients must be fully frozen beforehand. Whether you're working with fruits, vegetables, cooked meals, or meats, it's best to pre-freeze them in a regular freezer until they reach a stable, deep-frozen state.

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Step 2: Primary Drying

Once the food is loaded into the Airwoods Freeze Dryer, the machine creates a strong vacuum inside the drying chamber.
In this low-pressure environment, ice inside the food begins to sublimate directly into vapor. A built-in condenser traps the vapor as frost. This is the longest stage of the freeze drying process — lasting from several hours to a few days depending on food type, thickness, and moisture content.

Step 3: Secondary Drying

Even after the ice is removed, some water molecules remain bound at a structural level.
The secondary drying phase gently raises the temperature to remove this residual moisture.
This step ensures your food is fully dried, reducing moisture content to as low as 1–3%, and making it suitable for long-term storage without refrigeration.

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Visual Tip: The Science Behind Sublimation

In physical chemistry, sublimation refers to the direct phase change from solid to gas.
The freeze dryer creates the necessary vacuum and cold temperature conditions to make sublimation happen — allowing water to leave the food without turning into liquid. This prevents nutrient loss and preserves the texture and shape of the food.