Freeze

: Used for stabilizing vaccines , proteins, and antibiotics.

: Avoid freezing mayonnaise, gelatin, or crumb toppings (like those on casseroles), as they often become soggy or separate upon thawing . Freeze

: Solidifying the water content rapidly to protect cellular structure. Primary Drying : Sublimation under a vacuum. : Used for stabilizing vaccines , proteins, and antibiotics

: Common instances include water turning into ice cubes, sea ice forming, or melted candle wax hardening as it cools. Primary Drying : Sublimation under a vacuum

: While freeze-drying extends shelf life by lowering water activity to below 0.85, it does not kill bacteria ; microorganisms simply go dormant and can reactivate if moisture is added back. 3. Food Preservation & Storage

: Removing any remaining unfrozen water molecules.

: Essential items for a well-stocked freezer include beef, chicken, pork, seafood, and meal kits. You can also freeze dairy products like shredded cheese and butter, as well as cooked rice, noodles, and bread.