Theory,Technology and Processes of Freeze Drying Preparations for Foods and Drugs
Food freeze-drying is a technique that removes water from food as ice under low pressure.Today,this technology is widely used in producing high-quality food and nutraceuticals.This review,for the first time,provides a detailed overview of the theory behind food and nutraceutical freeze-drying,elucidating the key technical elements for selecting conditions and parameters for primary drying(sublimation drying)and secondary drying(desorption drying).These processes ensure that fresh food rapidly reaches low temperatures to maintain food quality during freezing.Efficient drying equipment and operating under low temperatures and vacuum conditions can effectively remove moisture from fresh food,ensuring drying effectiveness and food quality.The freeze-drying conditions significantly affect the physical properties of the freeze-dried food,such as structural organization,shrinkage,density porosity,color,and texture,as well as its mechanical properties.This review also presents freeze-drying settings for over 20 different foods,serving as a reference for laboratory and industrial production.
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