Freeze drying results in a high quality product because of the low temperature used in processing. The original shape of the product is maintained and quality of the rehydrated product is excellent. Primary applications of freeze drying include biological (e.g. bacteria and yeasts), biomedical (e.g. surgical transplants) and food processing and preservation.
Controlled freeze drying keeps the product temperature low enough during the process to avoid changes in the dried product appearance and characteristics. It is an excellent method for preserving a wide variety of heat-sensitive materials such as proteins, microbes, pharmaceuticals, tissues and plasma.