Editing Tempeh (section)

==== Freeze-drying ====
This method is the most expensive out of all dehydration methods but provides the advantage of long stable shelf life at room temperature and an excellent retention of soluble nutrients (nitrogen protein and other solids). The product undergoes quick freeze at {{convert|50|F|C|order=flip}} and is then dried at a moderate temperature inside a strong [[vacuum]]. Due to the expensive nature of the equipment, the final product price is higher than tempeh preserved through other methods.<ref name=":03" />