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    Freeze Drying: Majadas, Catherine

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    Catherine Majadas
    Freeze drying, also called lyophilization, is a method of food preservation that involves freezing food and then reducing surrounding pressure to allow frozen water in the food to sublimate directly from the solid phase to gas phase. This process preserves nutrients, flavor, and texture better than other drying methods. Freeze drying works by slowly freezing food, reducing pressure to allow ice to sublimate from the food, then further drying at higher temperatures under vacuum. Common applications of freeze drying include preserving fruits, vegetables, meat, fish, dairy products, and cultures for food processing and probiotics. Freeze drying is effective but an expensive method due to the specialized equipment required.

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    Freeze Drying: Majadas, Catherine

    Uploaded by

    Catherine Majadas
    80 views6 pages
    Freeze drying, also called lyophilization, is a method of food preservation that involves freezing food and then reducing surrounding pressure to allow frozen water in the food to sublimate directly from the solid phase to gas phase. This process preserves nutrients, flavor, and texture better than other drying methods. Freeze drying works by slowly freezing food, reducing pressure to allow ice to sublimate from the food, then further drying at higher temperatures under vacuum. Common applications of freeze drying include preserving fruits, vegetables, meat, fish, dairy products, and cultures for food processing and probiotics. Freeze drying is effective but an expensive method due to the specialized equipment required.

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    Basic Principles of Freeze Drying

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    Freeze Drying

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    Freeze drying, also called lyophilization, is a method of food preservation that involves freezing food and then reducing surrounding pressure to allow frozen water in the food to sublimate directly from the solid phase to gas phase. This process preserves nutrients, flavor, and texture better than other drying methods. Freeze drying works by slowly freezing food, reducing pressure to allow ice to sublimate from the food, then further drying at higher temperatures under vacuum. Common applications of freeze drying include preserving fruits, vegetables, meat, fish, dairy products, and cultures for food processing and probiotics. Freeze drying is effective but an expensive method due to the specialized equipment required.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    80 views6 pages

    Freeze Drying: Majadas, Catherine

    Uploaded by

    Catherine Majadas
    Freeze drying, also called lyophilization, is a method of food preservation that involves freezing food and then reducing surrounding pressure to allow frozen water in the food to sublimate directly from the solid phase to gas phase. This process preserves nutrients, flavor, and texture better than other drying methods. Freeze drying works by slowly freezing food, reducing pressure to allow ice to sublimate from the food, then further drying at higher temperatures under vacuum. Common applications of freeze drying include preserving fruits, vegetables, meat, fish, dairy products, and cultures for food processing and probiotics. Freeze drying is effective but an expensive method due to the specialized equipment required.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 6
    At a glance
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    The key takeaways are that freeze drying is a method of food preservation that removes moisture from foods while retaining most of their nutrients and flavor. It involves freezing, drying under vacuum, and can be done at home or commercially.

    The basic principles of freeze drying involve freezing the food, reducing pressure to allow water to sublimate from the frozen food, and further drying to remove absorbed water.

    The different types of freeze dryers used in food processing industries include manifold dryers, shelf freeze dryers, combination lab freeze dryers, bench-top freeze dryers, pilot freeze dryers, and production freeze dryers.

    Freeze Drying

    Majadas, Catherine
    PRESERVATIO
    N CONVECTION DRYING

    METHODS FREEZE DRYING

    Food Preservation refers to the methods by which food is


    kept from spoilage after harvest or slaughter. SPRAY DRYING

    Food Drying Methods DEHYDRATION


    Food drying is one of the oldest methods of preserving food. It
    reduces the moisture in foods making them lightweight and
    convenient to store, it can easily be used in place of other food
    preservation techniques. In fact, one can even use drying along with
    SUN DRYING
    other food preservation techniques such as freezing or canning,
    which would make the process of food preservation even better.
    SOLAR DRYING
    FREEZE DRYING
    Freeze-drying or lyophilization is an astonishing process to store food. Freeze-drying is a
    special form of drying that eliminates all moisture and tends to have less of an effect on a
    food’s flavor than normal dehydration makes. Freeze drying is a water elimination process
    typically done to store perishable materials, to extend shelf life.
    Basic Principles of Freeze Drying
    Three Basic Methods
    of Freeze Drying at 01 Freezing Phase
    Home Freeze drying is easiest to accomplish using large ice crystals, which can be
    produced by slow freezing or annealing. However, when crystals are too large
    they may break the cell walls, and that leads to less-than-ideal freeze drying
    Freezer results. To prevent this, the freezing is done rapidly.
    Method
    02 Primary Drying (Sublimation) Phase
    The pressure is lowered and heat is added to the material in order for the water
    to sublimate. The vacuum speeds sublimation. The cold condenser provides a
    Dry Ice
    Method surface for the water vapor to adhere and solidify.
    03 Secondary Drying (Adsorption) Phase
    The temperature is raised higher than in the primary drying phase so that the
    Vacuum bonds are broken between the material and the water molecules. Freeze dried
    Chamber
    materials retain a porous structure. After the freeze drying process is complete,
    Method
    the vacuum can be broken with an inert gas before the material is sealed.
    Food Processing Industries Advantages Disadvantages

    01 Manifold Dryer o Convenient o Freeze dryers are expensive


    02 Shelf Freeze Dryer o Retains food nutrition o Freeze dryers runs for a
    03 Combination Lab Freeze Dryer o Freeze-dried foods are close long time to freeze-dry
    04 Bench-Top Freeze Dryer to its fresh form foods
    05 Pilot Freeze Dryer o Any size and shape can be o Freeze dryers take up too
    06 Production Freeze Dryer freeze-dried much space
    o Extends the shelf-life of foods o Freeze dryers are noisy
    o Freeze-dried foods are when in used
    lightweight

    Choice of Food

    o Fruits & Vegetables


    Freshest fruit and vegetables that you can get usually
    works best. Not because it won’t work, but because it
    will taste better.
    o Meat & Meals
    Meat and meals should both be cooked thoroughly and
    cooled before you freeze-dry them.
    Foods to Avoid Effects of Freeze Drying on Product Quality
    Anything that is yeast-based baked Freeze-dried foods lose water but few
    goods will probably not work very well. nutrients, while retaining most of their
    That is because the freshness of things flavor. The biggest losses in nutrients
    like bread, cakes, cookies, etc. require through freeze-drying occur in vitamins C,
    to be a certain consistency. A and E. However, the vitamin losses are
    mild to moderate. Fiber remains intact, as
    Applications do anti-oxidants and phytochemicals,
    which are chemical compounds that may
    o Food Processing provide protective health benefits.
    Vegetables, meat and fish for instant
    meals and soups. Fruits for  breakfast
    cereals, juices. Fruit and vegetables for
    flavourings. Coffee.
    o Dairy Industry
    High value proteins such as Lactoferrin
    for baby foods. Other proteins and
    enzymes for probiotics and starters.
    o Starters and Cultures
    For use in cheeses, yogurts, meats and
    probiotics.
    REFERENCES
    https://www.millrocktech.com/lyosight/lyobrary/what-is-freeze-drying/
    https://greenhouseemporium.com/blogs/greenhouse-gardening/is-freez
    e-drying-the-best-food-preservation-method/
    https://www.cuddonfreezedry.com/freeze-drying-food/
    https://www.spscientific.com/freeze-drying-lyophilization-basics/
    https://prepperswill.com/freeze-drying-food-at-home/
    https://science.howstuffworks.com/innovation/edible-innovations/freez
    e-drying2.htm
    https://oureverydaylife.com/534805-does-freeze-drying-affect-nutrition.
    html

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