属冷冻干燥食品,除了具有丰富的营养价值的优点外,与其它食品保藏方法相比较，冷冻干燥食品具有如下优点： 
 
 ● 营养成分基本不变。由于它是在低温和贫氧（真空）条件下干燥的，营养成分几乎不受破坏，特别是热敏性物质更为突出。
 
 ● 形态基本不变。由于它是将水分从固态直接转化成气态排出，食品构架没有改变，只是冰晶所占空间形成空隙存在。
 
 ● 色泽基本不变。由于干燥是在低温和贫氧条件下进行，食品的物理、化学性质变化很小，主要是对可见光的反应能力无大的改变。氧化和酶变的可能性很小，故原色泽易保持。
 
 ● 香味基本不变。因为食品中的芬香成份在冻结过程中大量残留在非晶浓缩部分，冰晶汽化进，香味不致随着逸出。
 
 ● 固态物的质量基本不损失。由于升华水汽移动速率很小，物体基本处于静止状态，固形物的质量损失可忽略不计。
 
 ● 复水性极佳，食用方便。由于水份干燥后留下大量孔隙，因此复水性好，可达95％以上，且复水迅速，几秒至几十秒钟即可完成。
 
 ●保存方便，保质期长。由于高的脱水率，无须防腐剂，常温下即可有极长的保质期。如果包装良好，保质期可超过五年。产品重量轻，贮存不需要冷链，贮藏、运输方便，经常性费用低。
 
 冷冻干燥食品不足之处：
 
 ●成本高。大约是热风干燥的5-7倍。
 
 ●对一些在冻结或干燥时物理变化大的食品不适宜冻结干燥。
 
 ●干燥后多孔物质内表面积可增大100-150倍，易潮解和氧化，故需要密封或真空包装。

And compared with other food preservation methods, freeze dried food has the following advantages: ● nutrients remain basically unchanged. Because it is poor at low temperatures and oxygen (vacuum) conditions, dry, almost no destruction of nutrients, especially heat-sensitive material is more prominent. ● basically unchanged form. Because it is water from a solid directly into gaseous effluents, food structure has not changed, only the formation of ice crystals occupied space gap exists. ● essentially the same color. As dry at low temperature and poor oxygen conditions, food physical and chemical properties of small changes, mainly the ability to respond to visible light without major changes. Oxidation and enzyme change is unlikely, it is easy to maintain the original color. ● flavor basically unchanged. Because the aromatic components in food process a large number of residues in frozen concentrated in the amorphous part, vaporize into the ice, the smell will not be with the escape. ● solids almost no loss of quality. The sublimation rate of water vapor movement is small, the basic object at rest, solid mass loss is negligible. ● rehydration excellent, convenient to eat. Since a large number of pore water left after drying, the rehydration is good, up to 95%, and water to a rapid recovery, a few seconds to a few seconds to complete. ● Save convenient, long shelf life. Because of the high dehydration rate, no preservatives, room temperature can have a very long shelf life. If the packaging good shelf-life of more than five years. Products, light weight, does not require cold chain storage, storage, transportation convenience, low recurrent costs. Freeze-dried food deficiencies:  ● costs. Hot air drying is about 5-7 times. ● freezing or drying of some physical changes when the big freeze dried food is not appropriate. ● dry porous material can increase the surface area of ​​100-150 times, easily deliquescence and oxidation, so the need to seal or vacuum packaging.