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Freeze Drying

  • J. Peter Clark
Chapter
Part of the Food Engineering Series book series (FSES)

Freeze drying enjoyed a recent burst of popularity due to the success of breakfast cereals containing freeze-dried berries, such as strawberries, raspberries, and blueberries. Every major cereal manufacturer either had such products or was about to introduce them. According to the Wall Street Journal of May 15, 2003, fruit-containing cereals were the most successful product innovation since sugar-added cereals in the early 1950s.

The recent success of freeze-dried fruit was due, in part, to better packaging of the cereal. Freeze-dried strawberries were introduced in breakfast cereal in the 1960s, but they were very expensive and gradually became soggy as they picked up moisture. Improved packaging helps prevent that moisture pickup. Also, cereals in general have become more expensive, and the manufacturers are making smaller packages, so the berries have less time after a package is opened to pick up moisture.

There are also freeze-dried entrees aimed at the backpacking and survival...

Keywords

Water Vapor Pressure Oxygen Radical Absorbance Capacity Internal Heat Transfer Meat Piece Vibratory Conveyer 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.Oak ParkUSA

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