| Lyophilisation |
Website Links For Freeze |
Information AboutLyophilisation |
| CATEGORIES ABOUT FREEZE DRYING | |
| dried foods | |
| food preservation | |
| unit operations | |
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Freeze drying employed a Sublimation process rather than Evaporation process to remove water from the food matrix. In near freezing-point process, freeze drying can remove up to 95% of water contents from the food matrix without causing the food to shrink or distort majorly, lose original flavor or juice. As the water evaporated from ice state, it will leave a porous and sponge-like dried structure, which could be rehydrated in Food Reconstitution process. Freeze drying is one of the most sophisticated drying/evaporation methods, but by far two or five times more expensive per weight of water removed compared to other conventional drying methods. Freeze Drying's advantage, however, lies in its capability to preserve sensitive, high-valued liquid foods such as coffee and juices, and also high-value solid foods such as strawberries, whole shrimp, chicken dice, mushroom slices, and sometimes food pieces as large as steaks and chops. |
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