Lyophilization help

[Klinkerhoffen]

Hi all,

Hopefully someone can answer this. When buying a variant of a product that has been lyophilized, what is the standard method of rehydration? With certain food products it seems to be no more than mixing with some sterile water, is this true of all products? 

The reason for the question, so please excuse the non scientist slant, is that i have a final stage interview for a role in sales for a company who produce many products across their portfolio. On reading up on all of the literature they gave me, the products include for lyophilized versions for when they export mainly. To give me the best chance with them, i'd like to understand the process that customers would go through on receipt of the products in this state. Knowldge is power!

 

Thanks in advance