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The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials

Author(s) : NOWAK D., JAKUBCZYK E.

Type of article: Periodical article, Review

Summary

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 paper describes: (i) the main steps of the freeze-drying process, (ii) the problems and mechanisms of each step of the freeze-drying process, (iii) as well as the effects of process conditions and selected physical properties of freeze-dried materials, such as structural properties (shrinkage and density porosity), color, and texture.

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The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials

Pages: 27

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  • Original title: The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials
  • Record ID : 30027823
  • Languages: English
  • Subject: Technology
  • Source: Foods - vol. 9 - n. 10
  • Publishers: MDPI
  • Publication date: 2020/10
  • DOI: http://dx.doi.org/10.3390/foods9101488

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