Please follow link to purchase candy

Freeze drying, also known as lyophilization or cryodesiccation, is a low-temperature dehydration process that involves freezing the product and lowering pressure, thereby removing the ice by sublimation. This method differs from conventional dehydration techniques that use heat to evaporate water. The process allows for the preservation of the original qualities of the product, whether it is solid objects like strawberries or liquids in pharmaceutical applications. Freeze drying finds applications in various fields such as biological, biomedical, food processing, and preservation. 

Freeze drying differs from food dehydration in that freeze drying involves freezing the food before removing the water content through sublimation, which helps better preserve the food's nutritional content, flavor, and texture compared to traditional dehydration methods. Dehydration, on the other hand, involves removing water from the food through evaporation without freezing it first, which can sometimes lead to loss of nutrients and changes in taste and texture. Freeze-dried foods tend to rehydrate better and retain more of their original characteristics after storage compared to dehydrated foods. 

Freeze drying is generally considered to be one of the best methods for preserving the nutritional value of foods compared to traditional preservation methods like canning or dehydration. While there may be slight losses in nutritional content during the freeze-drying process, it is minimal compared to other methods and can help retain the food's vitamins, minerals, and phytochemicals better. In essence, freeze-drying is known for preserving the nutritional value of foods quite well.