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 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 …

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 …

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 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 has a long history as an effective food preservation method, but traditional freezing
technologies have quality limitations, such as the potential for water loss and/or shrinkage …

Freezing is one of the most effective and widely used preservation methods in the food
industry. Freezing process means that the temperature of foods is reduced until the microbial …

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 …