What is the freeze-drying process and the advantages of processing the diet this way?
Freeze-drying is a process that removes the moisture from the meat in a vacuum chamber, while still frozen. By bringing the temperature to the triple point 32 degrees F (where moisture can exist as an ice crystal, water or gas), the moisture is evacuated from an ice crystal to a gas without entering the liquid stage. The minimum amount of added heat to accomplish this is insufficient to destroy the amino acids or digestive enzymes. Freeze-drying, though considerably higher in cost, is the only way to preserve meat without chemicals, irradiation, or heat damage to nutrition.
