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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]
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 ...
The freeze drying process is similar to dehydrating, but it is much more involved and requires special equipment. A home freeze dryer looks like a small front load washing machine. It contains ...
The spray drying technique was first described in 1860 with the first spray dryer instrument patented by Samuel Percy in 1872. [citation needed] With time, the spray drying method grew in popularity, at first mainly for milk production in the 1920s and during World War II, when there was a need to reduce the weight and volume of food and other materials.
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 ...
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 ...
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated ). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and ...
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