Description
Cryogenic dehydration rapidly freezes microgreens with liquid nitrogen and then sublimes the ice under vacuum to produce a dry, nutrient‑rich product.
Technical
The process involves rapid solidification of cellular water at temperatures around -196 °C, followed by sublimation of ice at -80 °C to -196 °C under reduced pressure. This avoids liquid water formation, thereby preserving volatile flavor compounds and minimizing enzymatic oxidation. The resulting low water activity (<0.3) inhibits microbial growth and enzymatic activity.
Science
Primary Reaction
Sublimation of ice (solid → vapor)
Sensory Profile
Aroma ()
fragrantgreenfreshdelicatesubtleherbalbrightcrispmineral-likeslightly floral