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.
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Barbosa-Cánovas, G.V., Vega-Mercado, H. (1996). Freeze Dehydration. In: Dehydration of Foods. Dehydration of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2456-1_7
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DOI: https://doi.org/10.1007/978-1-4757-2456-1_7
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