Recent Trends in Pretreatment of Food before Freeze-Drying

• Main Author: Dariusz Dziki
• Format: Article
• Language: English
• Published: MDPI AG 2020-12-01
• Series: Processes
• Subjects: freeze-drying; size reduction; blanching; osmotic dehydration; pulsed electric field; high hydrostatic pressure
• Online Access: https://www.mdpi.com/2227-9717/8/12/1661

Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.