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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

Lyophilisation des denrées alimentaires : caractéristiques du processus et effet de ses paramètres sur les propriétés physiques des produits alimentaires

Auteurs : NOWAK D., JAKUBCZYK E.

Type d'article : Article de périodique

Résumé

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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Pages : 27

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Détails

  • Titre original : The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials
  • Identifiant de la fiche : 30027823
  • Langues : Anglais
  • Sujet : Technologie
  • Source : Foods - 9 - 10
  • Éditeurs : MDPI
  • Date d'édition : 10/2020
  • DOI : http://dx.doi.org/10.3390/foods9101488
  • Disponible à la bibliothèque de l'IIF

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