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Studies on Freeze-Drying of Foods

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Vacuum Drying for Extending Food Shelf-Life

Part of the book series: SpringerBriefs in Applied Sciences and Technology ((BRIEFSAPPLSCIENCES))

Abstract

Quality and costs are the two words that have risen from any discussion about freeze-drying processes through the years. Optimizing this process always depended mainly on practical experiments and measurement of changes in color, texture, rehydration ratio etc. This chapter has the goal to show the evolution of the studies on freeze-drying of foods. Nowadays, researches are proposing a substitution of traditional methodologies by studies dealing with the influence of glass transition temperature as a parameter to express the quality changes of freeze-dried foods. In addition, many models based in mass and energy balances, including heat transfer, have been developed and are under investigation in order to provide an efficient tool to allow the control and optimization of freeze-drying processes. New technological solutions were studied during the last years, such as the microwave-assisted freeze-drying of foods. By reading the following chapter, it is possible to observe that there has been a great scientific and technical evolution in the study of freeze-drying of foods.

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Authors and Affiliations

  1. Chemical Engineering Department, Federal University of Paraná, Curitiba, Brazil

    Maria Lucia Masson

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  1. Maria Lucia Masson
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Correspondence to Maria Lucia Masson .

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Editors and Affiliations

  1. Instituto Federal do Paraná, Jacarezinho, Paraná, Brazil

    Felipe Richter Reis

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Masson, M.L. (2014). Studies on Freeze-Drying of Foods. In: Richter Reis, F. (eds) Vacuum Drying for Extending Food Shelf-Life. SpringerBriefs in Applied Sciences and Technology. Springer, Cham. https://doi.org/10.1007/978-3-319-08207-3_3

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