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 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 …

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 …

This book originally appeared as an article in CRC Critical Reviews in Food Technology
(1970) l (3) 379 and is intended as a general review of the freeze-drying of foods with …

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 …

The drying of food products can result in significant changes in the chemical composition,
morphology and physical properties of foods and can lead to stabilized products with longer …

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 …

Moisture migration is the principal physical change occurring in frozen foods and has major
effects on the chemical and biochemical properties of frozen foods. It manifests itself in …

The freeze-drying technique is one of the most useful processes for drying thermosensitive
substances that are unstable in aqueous solutions. Because of the rapid evolution of …