Freeze-drying might seem like a futuristic food preservation technique, and while the technology we use today is much more advanced, the concept of preserving food with pressure and temperature has a long, interesting history. Freeze-drying doesn’t add sugar, sulfites, or other preservatives to food, but it can still create delicious shelf-stable products. And it has for many years.
Discover the history of freeze-drying and learn how far we’ve come in safe food preservation.
Hundreds of years ago, Japanese monks just south of Osaka on Mount Koya developed a similar process for preserving tofu. To make “koyadofu,” bean curd was packed into the snowy mountainside where low temperatures and atmospheric pressure — thanks to the high altitude — evaporated water in the tofu quickly.
Vikings in Northern Europe used similar techniques to preserve codfish, only they built triangular wooden racks that enabled them to create larger quantities of preserved food. This early method of freeze-drying in bulk preserved fish for up to two years — an incredible discovery for this early population.
Freeze-drying has come a long way since the early Peruvians froze their potatoes. Here at Citrala, we’re proud to be a part of that storied history. With improved technology and scientific testing, Citrala is pushing the boundaries of freeze-dried fruits to create better and more consistent results. With wide range of fruits ,the future of freeze-drying is bright!