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Freeze-dried strawberries. Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process [1] that involves freezing the product and lowering pressure, thereby removing the ice by sublimation. [2] This is in contrast to dehydration by most conventional methods that evaporate water using heat. [3]
Vacuum microwave drying is used for the US Army's experimental Close Combat Assault Ration. [3] Freeze drying or lyophilization is a drying method where the solvent is frozen prior to drying and is then sublimed, i.e., passed to the gas phase directly from the solid phase, below the melting point of the solvent. It is increasingly applied to ...
English: Phase diagram showing dehydration processes, including ordinary drying (green), freeze drying (blue), and supercritical drying (red). Source SVG conversion from Image:Drying.PNG
IQF is also a common pre-treatment for freeze-drying food because both processes preserve the size, taste and cell structure of the food better than methods such as traditional block freezing or air drying.
Supercritical drying, also known as critical point drying, is a process to remove liquid in a precise and controlled way. [1] It is useful in the production of microelectromechanical systems (MEMS), the drying of spices, the production of aerogel, the decaffeination of coffee and in the preparation of biological specimens. [2]
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This rapid freezing is done by submerging the sample in liquid nitrogen or a mixture of dry ice and ethanol. [6] American inventor Clarence Birdseye developed the "quick-freezing" process of food preservation in the 20th century using a cryogenic process. [7] In practice, a mechanical freezing process is usually used due to cost instead.
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