Drying is an ancient process used to preserve foods. Conventional drying (hot air) offers
dehydrated products that can have an extended life of a year. Unfortunately, the quality of a …

Drying is a widespread concept in the food industry, typically used to convert a surplus crop
into a shelf-stable commodity. With advancement of technology, however, there is interest in …

Drying of food consists of three steps, namely pre-drying processing, dehydration and post-
drying handling of the material. The pre-drying processes depend on the physical state of …

Drying is among the most important processes and the most energy-consuming techniques
in the food industry. Dried food has many applications and extended shelf life. Unlike the …

Freeze-drying is a method of removing water by sublimation of ice crystals from frozen
material. Suitable parameters of process application allow us to obtain best quality products …

Freeze drying of food and biological materials also has the advantage of little loss of flavor
and aroma. Freeze drying requires very low pressures or high vacuum in order to produce a …

Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and
foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation …

Drying is one of the oldest preservation processes available to the mankind, on that we can
track since prehistoric times. In today food market dried foods play an important role in the …

Freeze-drying technology is an interdisciplinary and complex technology, combined with
freezing and vacuum drying, It has become an important technology for heat-sensitive drugs …

Dry products obtained from most of the common drying processes are predominantly in a
glassy amorphous form. The mobility of the solid matrix in this state is highly limited. For the …