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  Also known as lyophilisation. A method of drying in which the material is frozen and subjected to high vacuum. The ice sublimes off as water vapour without melting. Freezedried food is very porous, since it occupies the same volume as the original and so rehydrates rapidly.There is less loss of flavour, texture and nutrients than with most other methods of drying. Controlled heat may be applied to the process without melting the frozen material; this is accelerated freeze drying.