Glossary · Process & science

Moisture content

The percentage of a product's weight that is water. Premium freeze-dried fruit usually targets 1–4% residual moisture. A low moisture number does not guarantee crunch — water activity matters too.

Water activity (aw) A measure of how available the water in a food is, reported on a 0–1 scale. Sublimation The phase transition from solid directly to vapor without passing through liquid. Lyophilization The technical name for freeze-drying. Primary drying The first and longest phase of a freeze-drying cycle. Secondary drying The final phase of a freeze-drying cycle. Eutectic point The temperature below which a solution is fully solid. Cycle endpoint The point at which secondary drying is complete and the product has reached its target moisture and water activity.

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