Freeze Dehydration

  • Gustavo V. Barbosa-Cánovas
  • Humberto Vega-Mercado
Chapter
Part of the Dehydration of Foods book series (FSES)

Abstract

Freeze drying was developed to overcome the loss of the compounds responsible for flavor and aroma in foods, which are lost during conventional drying operations (Karel, 1975; Dalgleish, 1990). The freeze drying process consists mainly of two steps: (1) the product is frozen, and (2) the product is dried by direct sublimation of the ice under reduced pressure. Freeze drying, or lyophilization, was initially introduced in the 1940s on a large scale for the production of dry plasma and blood products (Rey, 1975). Later, antibiotics and biological materials were prepared on an industrial scale by freeze drying. Figure 7.1 shows a basic configuration of a freeze drying system.

Keywords

Permeability Porosity Migration Sucrose Microwave 

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Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Gustavo V. Barbosa-Cánovas
    • 1
  • Humberto Vega-Mercado
    • 2
  1. 1.Washington State UniversityUSA
  2. 2.Merck Sharp & Dohme Ouímica de Puerto RicoUSA

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