A preservation process that removes water by first freezing the food, then using vacuum pressure to sublimate ice directly into vapor, bypassing the liquid phase. Creates extremely lightweight, long-lasting foods.
Compound word combining 'freeze' from Old English 'freosan' and 'dry' from Old English 'dryge.' The process was developed in the 1930s, initially for preserving blood plasma during WWII, then adapted for food preservation.
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