Freeze-Dried Foods Trek’n Eat or What is Sublimation Drying?
The method was discovered in 1906 by the Frenchmen Dr. J. Arsène d’Arsonval, head of the biophysics laboratory at the Collège de France in Paris, and his assistant F. Borda. The term lyophilization (from Greek lýo – dissolve, and philéo – love) was introduced by Scottish biologist Sir Alexander Fleming, the discoverer of penicillin and a Nobel laureate.
Sublimation drying is a dehydration process resulting from the property of water to transition directly from solid to gas under certain conditions
without undergoing a liquid phase (a process known as sublimation). The principle is as follows – the products are frozen in a special chamber, then the pressure in the chamber is reduced to a strong vacuum, causing the frozen water present to sublimate directly from solid to gas (evaporating without liquefying). The residual moisture is removed from the chamber. The process is also called lyophilization. Products treated in this way contain a minimal (from 1 to 4%) amount of water and are extremely resistant to the effects of the enzymes contained within them, as well as bacteria and molds. When freeze-dried and packaged in airtight conditions, without access to moisture and oxygen, the foods can be stored under normal conditions for years. As a result of the sublimation of the water in the lyophilized products, their micro-porous structure is preserved almost unchanged. Therefore, upon contact with water, they restore to their original state within minutes almost entirely. As a result of rehydration, the food products regain 93% of their original shape, color, and aroma with minimal loss of biologically active substances they contain – proteins, carbohydrates, lipids, polyphenols, antioxidants, vitamins, and minerals. Lyophilization is definitely one of the best methods for long-term preservation of fruits, vegetables, fish, meat, dairy products, eggs, and many other foods, maintaining their nutritional and organoleptic qualities to the maximum. In principle, this method of preservation is applicable to all food products except those with high fat and salt content. That is, it can be said that lyophilized foods are also healthy... The weight of freeze-dried products is up to ten times less than that of fresh ones, significantly easing their packaging, storage, and transport.
No matter whether you're hiking through forests, on a boat in the sea, or atop a breathtaking peak – an unforgettable experience, perhaps a challenge. Let the food you bring be more than just a means to sustain you. Trek’n Eat’s freeze-dried foods are delicious and quick to prepare. They offer nutritious, well-balanced, and energy-rich meals without preservatives, artificial colors, or flavor enhancers. Not only will they satiate you, but they'll make you feel good and satisfied, and in tough times, they’ll lift your spirit and motivation. All that is needed to restore the dried ingredients is hot water. Each package offers about 600 calories, enough to cover increased energy consumption during physical activities.
The light weight, easy preparation, and time and energy savings make this food a good choice for travelers, climbers, sailors, as well as hikes and expeditions. Not least is its long shelf life (3 years).
Trek'n Eat is a brand of 
Katadyn Group and is manufactured in Germany. Katadyn Group is a global corporate group with a broad brand portfolio specializing in food and drinking water supply. Humanitarian organizations and military personnel have been regular customers of the Swiss group of companies for years.
