Abstract
Freeze drying was introduced industrially in the 1960’s and much research was carried out in order to understand the specific characteristics of the method (Flink, J. and Karel M. (1970), Saravacos, G. D. (1965)). Advantages were said to be faster and higher rehydration, better aroma retention and an almost perfect preservation of the shape of solid materials. Disadvantages of freeze drying are considerably higher costs — Poulsen and Raahauge (1979) found 3–5 times higher costs than by vacuum drying — lower bulk density and a more brittle product.
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© 1989 Kluwer Academic Publishers
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Poulsen, K.P., Wilkins, C.K., Urbanyi, G. (1989). Combined Freeze — and Air Drying. In: Singh, R.P., Medina, A.G. (eds) Food Properties and Computer-Aided Engineering of Food Processing Systems. NATO ASI Series, vol 168. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-2370-6_16
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DOI: https://doi.org/10.1007/978-94-009-2370-6_16
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