How Freeze Drying in Food Processing is Enabling Greater Efficiency and Superior Results

摘要

Freeze drying (lyophilisation) is the most widely used alternative to evaporative techniques in food processing. The process is based on ice crystal sublimation, allowing to achieve a high-quality product. The process consists in freezing the product and decreasing both pressure and temperature below the water triple point (0.01°C and 6.1 10~(-3) bar). The resulting sublimation at negative temperatures limits both chemical reactions and product degradation. Pre-treatments in hypertonic solutions are often carried out to better preserve the structure on freezing and drying as well as to enhance the product appearance and rehydration.