Freeze -

: Solidifying the water content rapidly to protect cellular structure. Primary Drying : Sublimation under a vacuum.

Freeze-drying, or , is a sophisticated method used to preserve high-value items while maintaining their original structure and nutrition.

: Whole tomatoes (for cooking), ginger, garlic, wine, nuts, and even pizza dough. Freeze

: While freeze-drying extends shelf life by lowering water activity to below 0.85, it does not kill bacteria ; microorganisms simply go dormant and can reactivate if moisture is added back. 3. Food Preservation & Storage

: Used for stabilizing vaccines , proteins, and antibiotics. : Solidifying the water content rapidly to protect

: Common instances include water turning into ice cubes, sea ice forming, or melted candle wax hardening as it cools.

: Preserving plasma and medical samples for research. : Whole tomatoes (for cooking), ginger, garlic, wine,

: This occurs when liquid molecules slow down enough that their natural attractions pull them into fixed, solid positions.