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 …

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 …

Vacuum freeze-drying of biological materials is one of the best methods of water removal,
with final products of highest quality. The solid state of water during freeze-drying protects …

Freeze-drying, also known as lyophilization, is a process in which water in the form of ice
under low pressure is removed from a material by sublimation. This process has found many …

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 …

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 …

Publisher Summary This chapter reviews the present practices in freeze-drying and
discusses the fundamentals of freeze-drying and the application of freeze-drying to the …

Freezing is a very well-established food preservation process that produces high quality
nutritious foods with a long storage life. However, freezing is not suitable for all foods, and …

Many modern pharmaceutical and biological products, eg blood derivatives, vaccines,
cytostatic drugs, antibiotics, bacteria cultures but also consumer goods such as soluble …

Freezing is a very well established food preservation process that produces high-quality
nutritious foods that offer the advantage of a long storage life. However, freezing is not …