The Freeze-Drying of Foods-The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials.

D, Nowak; E, Jakubczyk

doi:10.3390/foods9101488

Public

The Freeze-Drying of Foods-The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials.

Published in Foods (Basel, Switzerland) • Oct 18, 2020

Authors:

Nowak D

Jakubczyk E

Abstract

Freeze-drying, also known as lyophilization, is a process in which water in the form of ice under low pressure is removed from a material by sublimation. This process has found many applications for the production of high quality food and pharmaceuticals. The main steps of the freeze-drying process,...

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Open Access

Subject

Foods

Sublimation

Physical properties

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