Shrinkage

Process engineering

Psychotherapist

Porosity

Operating system

Image (mathematics)

Engineering

Artificial intelligence

Psychology

Composite material

Chemistry

Geotechnical engineering

Materials science

Water content

Dehydration

Texture (cosmology)

Computer science

Process (computing)

Food science

Chromatography

Biochemistry

Sublimation (psychology)

Water activity

Freeze-drying

Foods

Freeze-drying, also known as lyophilization, is a process in which water in the form of ice under low pressure is removed from a material by sublimation. This process has found many applications for the production of high quality food and pharmaceuticals. The main steps of the freeze-drying process, such as the freezing of the product and primary and secondary drying, are described in this paper. The problems and mechanisms of each step of the freeze-drying process are also analyzed. The methods necessary for the selection of the primary and secondary end processes are characterized. The review contains a description of the effects of process conditions and the selected physical properties of freeze-dried materials, such as structural properties (shrinkage and density porosity), color, and texture. The study shows that little attention is given to the mechanical properties and texture of freeze-dried materials obtained from different conditions of the lyophilization process.

The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials