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Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

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Freeze-Drying - Application in Food Processing and Biotechnology - A Review

Agnieszka Ciurzyńska
  • Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Andrzej Lenart
  • Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2011-09-22 | DOI: https://doi.org/10.2478/v10222-011-0017-5

Freeze-Drying - Application in Food Processing and Biotechnology - A Review

Freeze-drying is a method of removing water by sublimation of ice crystals from frozen material. Suitable parameters of process application allow us to obtain best quality products compared to products dried with traditional methods. Very good physical and chemical properties of food and biotechnological products make this method the best for drying exclusive products. On the domestic market there is a large selection of different types of freeze-dried products, and there is still increasing interest of consumers in these products. A high cost of the freeze-drying still limits the wide-scale application in the food industry. Equipment innovation and pretreatment of raw material can reduce the time and energy needed for this process.

Keywords: freeze-drying; food industry; pharmaceutical products

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About the article

Published Online: 2011-09-22

Published in Print: 2011-09-01

Citation Information: Polish Journal of Food and Nutrition Sciences, Volume 61, Issue 3, Pages 165–171, ISSN (Online) 2083-6007, ISSN (Print) 1230-0322, DOI: https://doi.org/10.2478/v10222-011-0017-5.

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