FREEZE DRYING - NOTABLE ADVANCEMENTS IN SUBLIMATIONDRYING OF FOODS
Freeze drying is one of the best methods of water removal which results in final product with the highest quality, combining science and controlled process to result in beautifully preserved food. Freeze drying is sublimation of ice fraction where water passes from solid to gaseous state. Suitable...
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| Format: | Article |
| Language: | English |
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Editura Universitatii din Pitesti
2018-07-01
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| Series: | Current Trends in Natural Sciences |
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| Online Access: | http://natsci.upit.ro/media/1664/paper-30.pdf |
| Summary: | Freeze drying is one of the best methods of water removal which results in final product with the highest quality,
combining science and controlled process to result in beautifully preserved food. Freeze drying is sublimation of ice
fraction where water passes from solid to gaseous state. Suitable parameters of process application allow us to obtain
best quality products compared to products dried with traditional methods. Due to very low temperature all the
deterioration activity and microbiological activity are stopped and provide better quality to the final product retaining
the most nutrients than any other food preservation method, and maintains its color and flavor. Given the fact that food
and biotechnological products maintain their physical and chemical properties we can affirm that lyophilization is the
best method for drying products. This review focused on the recent advances and its targets in near future, considering
also that the market for organic products is increasing and new market demands are emerging that could concern
freeze-dried products. |
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| ISSN: | 2284-953X 2284-953X |