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Freeze drying. 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 ...
Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process [14] that involves freezing the product and lowering pressure, thereby removing the ice by sublimation. [15] This is in contrast to dehydration by most conventional methods that evaporate water using heat. [16]
Sublimation is the transition of a substance directly from the solid to the gas state, without passing through the liquid state. [ 1] The verb form of sublimation is sublime, or less preferably, sublimate. [ 2] Sublimate also refers to the product obtained by sublimation. [ 2][ 3] The point at which sublimation occurs rapidly (for further ...
Depending on the food you are freeze drying, the process can take a few days. The freeze dryer will adjust the time without human intervention. Almost all foods can be freeze-dried, but for the ...
Supercritical drying (red arrow) goes beyond the critical point of the working fluid in order to avoid the direct liquid–gas transition seen in ordinary drying (green arrow) or the two phase changes in freeze-drying (blue arrow). Supercritical drying, also known as critical point drying, is a process to remove liquid in a precise and ...
Cold traps also refer to the application of cooled surfaces or baffles to prevent oil vapours from flowing from a pump and into a chamber. In such a case, a baffle or a section of pipe containing a number of cooled vanes, will be attached to the inlet of an existing pumping system. By cooling the baffle, either with a cryogen such as a dry ice ...
Spray drying is preferred to freeze-drying in some cases because it allows larger scale economic production, shorter drying times, and because it produces fine rounded particles. The process produces spherical particles about 300 micrometres (0.012 in) in size with a density of 0.22 g/cm 3. [20] To achieve this, nozzle atomization is used.
Individual quick freezing, usually abbreviated IQF, is a descriptive term for freezing methods used in the food processing industry. The food is in individual pieces, and is frozen quickly. Products commonly frozen with IQF technologies are typically smaller pieces of food, and can include berries, fruits and vegetables both diced or sliced ...