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 …

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 …

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 …

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 …

The book is divided into 3 sections. Part I-General principles, contains chapters entitled
Introduction (pp. 3-15); Classical theory of sublimation (pp. 16-51); Heat transfer (pp. 52-93); …

Freeze-drying has become an important technology used to extend shelf-life and to preserve
food nutritional quality. It is most recommended for high-value foods and those containing …

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 …

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 …

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 …

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 …