Search for Author, Title, Keyword
Freeze-Drying - Application in Food Processing and Biotechnology - a Review
More details
Hide details
Publication date: 2011-09-30
Pol. J. Food Nutr. Sci. 2011;61(3):165–171
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.
Influence of Drying Methods on the Antibacterial, Antioxidant and Essential Oil Volatile Composition of Herbs: a Review
Lisa Chua, Chien Chong, Bee Chua, Adam Figiel
Food and Bioprocess Technology
Creativity, Innovation and Development of Novel Products in Cooperative Sector in Thailand
Senee Suwandee, Veeraphat Krittanathip, Chiratus Ratanamaneichat, Sakchai Rakkarn, Suriyan Cha-um
Procedia - Social and Behavioral Sciences
Evaluation study ofLactobacillus acidophilusdrying
S Yudiastuti, E Sukarminah, E Mardawati, R Kastaman
IOP Conference Series: Earth and Environmental Science
Liyofilizasyon: Genel Proses Değerlendirmesi
Etlik Veteriner Mikrobiyoloji Dergisi
Comparison of Drying and Quality Characteristics of Pear (Pyrus Communis L.) Using Mid-Infrared-Freeze Drying and Single Stage of Freeze Drying
Tamás Antal, Judit Tarek-Tilistyák, Zoltán Cziáky, László Sinka
International Journal of Food Engineering
Flour and Breads and their Fortification in Health and Disease Prevention
Laís Resende, Adriana Franca
Improved freeze drying efficiency by ice nucleation proteins with ice morphology modification
Jue Jin, Edward Yurkow, Derek Adler, Tung-Ching Lee
Food Research International
On the effects of freeze-drying processes on the nutritional properties of foodstuff: A review
Maite Harguindeguy, Davide Fissore
Drying Technology
Effects of freeze-drying on antioxidant and anticholinesterase activities in various cultivars of kiwifruit (Actinidia spp.)
Jeong-Seung Hwang, Chi Cho, Moo-Yeol Baik, Seung-Kook Park, Ho Heo, Youn-Sup Cho, Dae-Ok Kim
Food Science and Biotechnology
Innovative Food Processing Technologies
Roji Waghmare, Anand Perumal, J.A. Moses, C. Anandharamakrishnan
Nutritional Composition ofOpuntia sulphureaG. Don Cladodes
Valeria Carreira, Julian Padró, Nicolás Koch, Pedro Fontanarrosa, Ignacio Alonso, Ignacio Soto
Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids
Rafaela Nunes, Beatriz Pereira, Miguel Cerqueira, Pedro Silva, Lorenzo Pastrana, António Vicente, Joana Martins, Ana Bourbon
Food & Function
Step utilization of energy with ejector in a heat driven freeze drying system
Shaozhi Zhang, Jielin Luo, Qin Wang, Guangming Chen
Chicken breast quality assessment by lyophilisation, differential scanning calorimetry and electric impedance spectroscopy
Ginka Exner, Ivan Akrabov
Effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum PTCC 1896, Escherichia coli, Xanthomonas axonopodis, and Saccharomyces cerevisiae during freeze drying
Elyas Mohammadi-Gouraji, Mahmoud Sheikh-Zeinoddin, Sabihe Soleimanian-Zad
British Food Journal
Performance Evaluation of a Solar Powered Air Dryer for White Oyster Mushroom Drying
A. Mustayen, Mohammad Rahman, S. Mekhilef, R. Saidur
International Journal of Green Energy
Effect of processing conditions on the bioactive compounds and biological properties of bee pollen
Luís Dias, Georgina Tolentino, Ananias Pascoal, Leticia Estevinho
Journal of Apicultural Research
Technical aspects in freeze-drying of foods
Xu Duan, Xiaotong Yang, Guangyue Ren, Yuqi Pang, Lili Liu, Yunhong Liu
Drying Technology
Recent advances of novel thermal combined hot air drying of agricultural crops
Daniel Onwude, Norhashila Hashim, Guangnan Chen
Trends in Food Science & Technology
Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization
Diego Archaina, Natalia Sosa, Roy Rivero, Carolina Schebor
Distribution of Vapor Pressure in the Vacuum Freeze-Drying Equipment
Shiwei Zhang, Jun Liu
Mathematical Problems in Engineering
Effects of two different drying methods (freeze-drying and hot air-drying) on the phenolic and carotenoid profile of ‘Ataulfo’ mango by-products
Ancos de, Concepción Sánchez-Moreno, Lorenzo Zacarías, María Rodrigo, Ayerdí Sáyago, Benítez Blancas, Avila Domínguez, Gustavo González-Aguilar
Journal of Food Measurement and Characterization
Phenolic Profiles and Contribution of Individual Compounds to Antioxidant Activity of Apple Powders
Lina Raudone, Raimondas Raudonis, Mindaugas Liaudanskas, Jonas Viskelis, Audrius Pukalskas, Valdimaras Janulis
Journal of Food Science
Freeze drying: a novel method for preparation of solid analytical tungsten and molybdenum standards
Tuan Dang, Hans-Joachim Lunk
Handbook on Characterization of Biomass, Biowaste and Related By-products
Carol Lin, Muthupandian Ashokkumar, Guneet Kaur, Chong Li, Xiaotong Li, Khai Ong, Daniel Pleissner
Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat
María Cantalejo, Ferdaous Zouaghi, Iratxe Pérez-Arnedo
LWT - Food Science and Technology
Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review
Timilehin Oyinloye, Won Yoon
Application and comparison of genetic and mathematical optimizers for freeze-drying of mushrooms
Ayon Tarafdar, Navin Shahi
Journal of Food Science and Technology
Influence of ultrasonic pretreatments on drying kinetics and quality attributes of sweet potato slices in infrared freeze drying (IRFD)
Xiao-fei Wu, Min Zhang, Yufen Ye, Dongxing Yu
Analysis of a pharmaceutical batch freeze dryer: resource consumption, hotspots, and factors for potential improvement
Gamiz Renteria, Bockstal Van, Meester De, Beer De, Jos Corver, Jo Dewulf
Drying Technology
Effect of pre-treatment conditions and freeze-drying temperature on the process kinetics and physicochemical properties of pepper
Andrzej Krzykowski, Dariusz Dziki, Stanisław Rudy, Urszula Gawlik-Dziki, Renata Polak, Beata Biernacka
Microstructure and reconstitution of freeze-dried gum Arabic at a range of concentrations and primary drying temperatures
N. Malik, S. Muttakin, E. Lopez-Quiroga, N.J. Watson, P.J. Fryer, S. Bakalis, O. Gouseti
Food Hydrocolloids
Changes in the Content of Phenolic Compounds and Biological Activity in Traditional Mexican Herbal Infusions with Different Drying Methods
Sandra Jimenez-Garcia, Moisés Vazquez-Cruz, Xóchitl Ramirez-Gomez, Vicente Beltran-Campos, Luis Contreras-Medina, Juan Garcia-Trejo, Ana Feregrino-Pérez
Effect of freezing with temperature fluctuations on microstructure and dissolution behavior of freeze-dried high solid systems
N. Malik, O. Gouseti, S. Bakalis
Energy Procedia
Evaluation of the usefulness of serial combination processes for drying of apples
Tim Siebert, Andreas Becker, Mirko Bunzel, Marcus Zuber, Elias Hamann, Tilo Baumbach, Heike Karbstein, Volker Gaukel
Drying Technology
Processing and Digestion of Press Juices from Different Fish Muscles; Temperature and Lyophilization Effects on Their Anti-Oxidative Properties
Poulheria Raizi, Patroklos Vareltzis, Dimitrios Petridis
Journal of Aquatic Food Product Technology
Production of innovative freeze-dried vegetable snack with hydrocolloids in terms of technological process and carbon footprint calculation
Agnieszka Ciurzyńska, Weronika Marczak, Andrzej Lenart, Monika Janowicz
Food Hydrocolloids
Novel Sensing Technologies During the Food Drying Process
Jing Li, Zhenfeng Li, Ning Wang, G. Raghavan, Yongsheng Pei, Chunfang Song, Guanyu Zhu
Food Engineering Reviews
Effect of freeze drying and hot air drying methods on quality of cordycepin production
Thitiphan Chimsook, C. Hamontree
MATEC Web of Conferences
Freeze-Drying of Plant-Based Foods
Sagar Bhatta, Janezic Stevanovic, Cristina Ratti
Dried Fruits
Joydeb Kundu, Young-Joon Surh
Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition
Renata Różyło, Monika Wójcik, Beata Biernacka, Dariusz Dziki
CyTA - Journal of Food
Toward Sustainability Through Digital Technologies and Practices in the Eurasian Region
Galym Issabayev, Alma Issabayeva
Effect of Freeze-Drying Process on the Property of Angiotensin I-Converting Enzyme Inhibitory Peptides in Grey Oyster Mushrooms
Ching-Ching Lau, Noorlidah Abdullah, Norhaniza Aminudin, Adawiyah Shuib
Drying Technology
Application of freeze-drying in the development of oral drug delivery systems
Carin Siow, Sia Wan, Lai Chan
Expert Opinion on Drug Delivery
Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow
Magdalena Dadan, Malgorzata Nowacka, Jakub Czyzewski, Dorota Witrowa-Rajchert
Sorption Properties of Vacuum-Dried Strawberries
Agnieszka Ciurzyńska, Dariusz Piotrowski, Andrzej Lenart, Piotr Łukasik
Drying Technology
Thermodynamic analysis of a freeze-dryer utilizing hygroscopic solution
Zhang Shaozhi, Luo Jielin, Chen Guangming, Wang Qin
Drying Technology
Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (White-Spotted Flower Chafer) Larva
Apinya Khampakool, Salinee Soisungwan, SangGuan You, Sung Park
Food Science of Animal Resources
The effect of freeze-drying and storage on lysozyme activity, lactoferrin content, superoxide dismutase activity, total antioxidant capacity and fatty acid profile of freeze-dried human milk
Dorota Martysiak-Żurowska, Patrycja Rożek, Małgorzata Puta
Drying Technology
Energy and exergy analysis of freeze‐drying of mint leaves
Tuğba Kovacı, Erkan Dikmen, Arzu Şahin
Journal of Food Process Engineering
Beetroot, A Remarkable Vegetable: Its Nitrate and Phytochemical Contents Can be Adjusted in Novel Formulations to Benefit Health and Support Cardiovascular Disease Therapies
S. dos, Silva da, Vania Paschoalin
Heat and mass transfer analysis on multiport mini channel shelf heat exchanger for freeze-drying application
G Srinivasan, B Raja
The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials
Dorota Nowak, Ewa Jakubczyk
Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying
Hanna Kowalska, Agata Marzec, Ewa Domian, Ewelina Masiarz, Agnieszka Ciurzyńska, Sabina Galus, Aleksandra Małkiewicz, Andrzej Lenart, Jolanta Kowalska
Encapsulation of extracted carotenoids of Cucurbita maxima through lyophilization
Anshu Sharma, Anju Dhiman, Surekha Attri
Pigment & Resin Technology
Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink
Jeallyza Azra, Budi Setiawan, Zuraidah Nasution, Ahmad Sulaeman
Foods and Raw Materials
Recent Trends in Pretreatment of Food before Freeze-Drying
Dariusz Dziki
Life Cycle Analysis for Hibiscus Sabdariffa Powder Manufactured by Freeze Drying for Wastewater Application
Woo Zheng, Nurhazwani Ismail, Christine Boboi, Chua Lin, K.S. Chun, C.H. Leng, F.W.Y. Myan, P.S. King, N. Zaman
MATEC Web of Conferences
Drying Characteristics of Jackfruit and Snake Fruit using Freeze Dryer
Joko Karyadi, Rahma Siti, Ronal Sitindaon, Putri Primadita, Ayuni Dwi
Pertanika Journal of Science and Technology
Optimization of Ultrasound-Assisted Extraction of Phloretin and Other Phenolic Compounds from Apple Tree Leaves (Malus domestica Borkh.) and Comparison of Different Cultivars from Estonia
Sana Ben-Othman, Hedi Kaldmäe, Reelika Rätsep, Uko Bleive, Alar Aluvee, Toonika Rinken
Effect of pre-treatment and drying methods on the content of minerals, B-group vitamins and tocopherols in kale (Brassica oleracea L. var. acephala) leaves
Anna Korus
Journal of Food Science and Technology
Freeze-Dried Food in the Diet of Temporary Residents of the Far North
Evgeniy Titov, Irina Krasnova, Vera Ganina, Elena Semenova
Food Processing: Techniques and Technology
Effect of Different Drying Techniques on the Resistant Starch, Bioactive Components, Physicochemical and Pasting Properties of Cardaba Banana Flour
Adedolapo Falodun, Helen Ayo-Omogie, Olugbenga Awolu
Acta Universitatis Cibiniensis. Series E: Food Technology
Studies on the Catalytic Properties of Crude Freeze-Dried Preparations of Yarrowia lipolytica Extracellular Lipases for Geranyl Ester Derivative Synthesis
Karina Jasińska, Bartłomiej Zieniuk, Dorota Nowak, Agata Fabiszewska
Sublimation Drying of Fish Products in the Arctic in the Production of Feed for Farm Animals
Vladimir Syrovatka, Natalya Zhdanova, Aleksandr Rasskazov, Andrey Obuhov, Dmitriy Toropov
Engineering Technologies and Systems
Physicochemical characterization and biological potential of Japanese quince polyphenol extract treated by different drying techniques
Igor Turkiewicz, Karolina Tkacz, Paulina Nowicka, Anna Michalska-Ciechanowska, Krzysztof Lech, Aneta Wojdyło
Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis
Ewa Ropelewska, Anna Wrzodak, Kadir Sabanci, Muhammet Aslan
European Food Research and Technology
Probing Antimicrobial Halloysite/Biopolymer Composites with Electron Microscopy: Advantages and Limitations
Kirill Cherednichenko, Dmitry Kopitsyn, Svetlana Batasheva, Rawil Fakhrullin
Influence of freeze-drying treatment on the chemical composition of peppers (Capsicum L.) from the Brazilian Amazonia region
Jaime Aguiar, Silva da, Silva da, William Sganzerla, Jianbo Xiao, Francisca Souza
Biocatalysis and Agricultural Biotechnology
Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks
Magdalena Karwacka, Martyna Gumkowska, Katarzyna Rybak, Agnieszka Ciurzyńska, Monika Janowicz
Polish Journal of Food and Nutrition Sciences
Optimization of the Fermentation Conditions for Brewing Yeast Biomass Production Using the Response Surface Methodology and Taguchi Technique
Iuliana Bărbulescu, Mihaela Ghica, Mihaela Begea, Kaya Albu, Răzvan Teodorescu, Lăcrămioara Popa, Simona Mărculescu, Alexandru Cîrîc, Corina Dumitrache, Dumitru Lupuliasa, Florentina Matei, Cristina-Elena Dinu-Pîrvu
Production of Bovine Colostrum for Human Consumption to Improve Health
Merve Kaplan, Ayşenur Arslan, Hatice Duman, Melda Karyelioğlu, Barış Baydemir, Bilgetekin Günar, Merve Alkan, Ayşe Bayraktar, Halil Tosun, Melih Ertürk, Günay Eskici, Rebbeca Duar, Bethany Henrick, Steven Frese, Sercan Karav
Frontiers in Pharmacology