Frozen foods are dried after deep
freezing, in which the entrained water is removed by a process known as sublimation by
heating the frozen product in a vacuum chamber. Freeze-dried foods in turn become
shelf-stored foods that quickly regain their original flavor, aroma, size, shape, and texture
after rehydration. The removal of water slows spoilage, thus providing longer shelf life,
and reducing the weight of the food, which makes it cheaper and easier to transport.