Applying heat to food evaporates the water it contains; this inhibits the growth of microorganisms but does not, however, kill them.
The food is first frozen, then a powerful vacuum is applied so that the ice is converted directly to water vapor. This leaves the food and the microorganisms dehydrated. Contrary to dehydration using heat, this process does not alter the shape or the properties of the food that can thus be reconstituted.
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