Just one comment

If you buy frozen dried food like coffee its is dried under vacuum, because
the anomaly of Water.
So if the Vacuum is high (or low) enough water will freeze because freezing
means a volume expansion and this is easier in vacuum.
If you want the get in trouble with high vacuum specialist put one drop of
water in their chambers - have fun.
One problem with drying under vacuum is also that the transport of moisture
away from the component is only possible by diffusion not by convection.

Siggi

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