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Freeze-Drying - Application in Food Processing and Biotechnology - a Review
 
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Publication date: 2011-09-30
 
 
Pol. J. Food Nutr. Sci. 2011;61(3):165-171
 
KEYWORDS
ABSTRACT
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.
 
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71.
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73.
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74.
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75.
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76.
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77.
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78.
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79.
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80.
Elementary Food Science
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81.
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82.
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83.
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85.
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86.
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87.
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88.
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89.
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90.
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91.
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92.
The Effect of Structure on Swelling Properties and Heavy Metal Adsorption of Acrylic Acid/Acrylamide Hydrogels
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93.
Influence of Carrier Agents Concentrations and Inlet Temperature on the Physical Quality of Tomato Powder Produced by Spray Drying
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94.
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95.
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96.
Soluplus® as a solubilizing excipient for poorly water-soluble drugs: Recent advances in formulation strategies and pharmaceutical product features
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97.
Drying Methods of Coffee Extracts and Their Effects on Physicochemical Properties: A Review
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Food and Bioprocess Technology
 
98.
Comparative study on the effect of different drying techniques on phenolic compounds in Australian beach-cast brown seaweeds
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99.
Comparative Study on the Effect of Phenolics and Their Antioxidant Potential of Freeze-Dried Australian Beach-Cast Seaweed Species upon Different Extraction Methodologies
Vigasini Subbiah, Faezeh Ebrahimi, Osman Agar, Frank Dunshea, Colin Barrow, Hafiz Suleria
Pharmaceuticals
 
100.
Fermented quinoa flour: Implications of fungal solid-state bioprocessing and drying on nutritional and antioxidant properties
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101.
Foaming and Other Functional Properties of Freeze-Dried Mare’s Milk
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Foods
 
102.
Effects of freeze drying and convective hot-air drying on predominant bioactive compounds, antioxidant potential and safe consumption of maoberry fruits
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LWT
 
103.
Quality attributes of the developed banana flour: Effects of drying methods
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104.
Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities
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Foods
 
105.
Freeze-drying revolution: unleashing the potential of lyophilization in advancing drug delivery systems
Sanchit Arora, Sanat Dash, Dimple Dhawan, Prabhat Sahoo, Anil Jindal, Dalapathi Gugulothu
Drug Delivery and Translational Research
 
106.
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107.
Plant-Derived Extracellular Vesicles: A New Revolutionization of Modern Healthy Diets and Biomedical Applications
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Journal of Agricultural and Food Chemistry
 
108.
ELECTROSTATIC SPRAY DRYING: ADVANTAGES FOR THERMOSENSITIVE ACTIVES
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Chemical Engineering Research and Design
 
109.
Developing a two-stage strategy in the dehydration treatment of fresh apple slices: Combined freeze and radio frequency-vacuum drying
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Innovative Food Science & Emerging Technologies
 
110.
Exploratory Testing of Energy-Saving Characteristics of Large-Scale Freeze-Drying Equipment
Yiqiang Liu, Yanhua Tian, Yijian He
Energies
 
111.
The Application of Natural Carotenoids in Multiple Fields and Their Encapsulation Technology: A Review
Yinglan Li, Yanna Zhao, Huaizhen Zhang, Zhuang Ding, Jun Han
Molecules
 
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