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

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

Agnieszka Ciurzyńska

,

Andrzej Lenart

Publication date: 2011-09-30

Pol. J. Food Nutr. Sci. 2011;61(3):165-171

DOI: https://doi.org/10.2478/v10222-011-0017-5

Citations (161)

KEYWORDS

pharmaceutical products

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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Fabrication of controlled porous and ultrafast dissolution porous microneedles by organic-solvent-free ice templating method
Qinying Yan, Shulin Shen, Linxiao Liu, Jiaqi Weng, Gensuo Zheng, Xu Dong, Jing Yang, Qingliang Yang, Jing Xie
International Journal of Pharmaceutics

114.

A csomagolás és a tárolási körülmények hatása a szárított homoktövisgyümölcs érzékszervi jellemzőire
Tamás Antal, János Nagy
Repüléstudományi Közlemények

115.

Reintegration of Food Industry By-Products: Potential Applications
Christos Eliopoulos, Giorgos Markou, Ioanna Langousi, Dimitrios Arapoglou
Foods

116.

Revolutionizing Mushroom processing: Innovative techniques and technologies
Sangeeta Sangeeta, Dhriti Sharma, Seema Ramniwas, Robert Mugabi, Jalal Uddin, Gulzar Ahmad Nayik
Food Chemistry: X

117.

Effects of High-Speed Shearing Treatment on the Physical Properties of Carbohydrate-Binder Mixture during Gelatinization for Preparing Freeze-Dried Soup Products
Ga-Yang Lee, Min-Jeong Jung, Byoung-Mok Kim, Ha Ram Kim, Joon-Young Jun, Nam Hee Kim
Foods

118.

Fabrication of yeast engineered porous 13X adsorbent layers for CO2 capture
Mary Sharon Rose Bondugula, Kaleem Marc Anthony Bocus, Nashaita Y. Patrawalla, Vipuil Kishore, M. Toufiq Reza, Darshan G. Pahinkar
Journal of Environmental Chemical Engineering

119.

Multitarget Phytocomplex: Focus on Antibacterial Profiles of Grape Pomace and Sambucus ebulus L. Lyophilisates Against Extensively Drug-Resistant (XDR) Bacteria and In Vitro Antioxidative Power
Vladimir S. Kurćubić, Vesna Đurović, Slaviša B. Stajić, Marko Dmitrić, Saša Živković, Luka V. Kurćubić, Pavle Z. Mašković, Jelena Mašković, Milan Mitić, Vladimir Živković, Vladimir Jakovljević
Antibiotics

120.

Construction and Application of Petroleum-Degrading Bacterial Agents: Community Composition, Lyophilization Technology, and Degradation Mechanism
Jiawei Jing, Tingting Wang, Xinyu Guo, Pengfei Huang, Chuan Li, Yuanyuan Qu
Journal of Environmental Chemical Engineering

121.

Microstructural characterization of a wheat‐based food material using image analysis and pore network modeling during baking
Ramin Nemati, Pawan Singh Takhar
Journal of Food Science

122.

Sambucus nigra-Lyophilized Fruit Extract Attenuated Acute Redox–Homeostatic Imbalance via Mutagenic and Oxidative Stress Modulation in Mice Model on Gentamicin-Induced Nephrotoxicity
Kamelia Petkova-Parlapanska, Ivaylo Stefanov, Julian Ananiev, Tsvetelin Georgiev, Petya Hadzhibozheva, Veselina Petrova-Tacheva, Nikolay Kaloyanov, Ekaterina Georgieva, Galina Nikolova, Yanka Karamalakova
Pharmaceuticals

123.

Thermodynamic characterization of single-stage spray dryers: Mass and energy balances for milk drying
Cleuber Raimundo da Silva, Evandro Martins, Arlan Caldas Pereira Silveira, Moisés Simeão, Ariel Lessa Mendes, Ítalo Tuler Perrone, Pierre Schuck, Antônio Fernandes de Carvalho
Drying Technology

124.

Current Developments in Biotechnology and Bioengineering
Filipa Castro, Nuno Ribeiro da Silva, Sara Cruz Silvério, Lina Fernanda Ballesteros, José António Teixeira

125.

Shelf temperature estimation of a vacuum freeze dryer by infrared thermal imaging camera
Hsing-Chieh Li, Hong-Ping Cheng, Chin-Chi Cheng
Quantitative InfraRed Thermography Journal

126.

Nutritional Quality of Fresh Tuber and Flour From Arisaema schimperianum (Amoch) Food Plant as Affected by Pretreatment Drying Methods
Gezahegn Abawa Zeleke, Adamu Zegeye Hadis, Poulami Jha
International Journal of Food Science

127.

Investigation of the Freeze-Drying Characteristics of Scrambled Eggs
Bahadir Acar, Murat Aydın
Politeknik Dergisi

128.

Orange sweet potato flour production: Comparative effects on ultrasound, drying, storage, and techno-economic assessment
Analaura Gómez-Cisneros, Alberto Ordaz, Liliana Santos-Zea, Anayansi Escalante-Aburto, Edith Ponce-Alquicira, Mariel Calderón-Oliver
Applied Food Research

129.

Shrinkage properties of porous materials during drying: a review
Jie Li, Yulin Huang, Mengyuan Gao, Jinxin Tie, Guannan Wang
Frontiers in Materials

130.

Enhancing Evaporation in Vacuum Freeze Drying: Optimizing Airflow in Horizontally-Connected Chambers
Indra Buana, Engkos Achmad Kosasih, Muhsin Kilic, Ahmad Zikri, Ari Satmoko, M.Burhanuddin Fauzi
Case Studies in Thermal Engineering

131.

Production process of Tiliacora triandra (Diels) flakes via vacuum-assisted freeze-drying technique
Suparerk Charmongkolpradit, Thanaporn Singhpoo, Sahassawas Poojeera
Discover Applied Sciences

132.

From Stone Tools to (very) High Pressure: Pressure-Based Evolution in Food Processing
Robert Sevenich, Dietrich Knorr
Food Engineering Reviews

133.

Effect of UV-A light dehydration on micronutrients of mango and apple: A comprehensive metabolomic study
Sajad Karami, Lamis Ali, Mohamed Ahsin, Stephen J. Walsh, Stephan Van Vliet, Alan Wisler, Luis J. Bastarrachea
Food Chemistry

134.

Pretreatment-driven shrinkage regulation in Chinese yam during multiphase microwave drying
Rongtian An, Linlin Li, Lijuan Wang, Wenchao Liu, Weiwei Cao, Junliang Chen, Guangyue Ren, Min Zhang, Chung Lim Law, Xu Duan
Journal of Food Engineering

135.

Aquafaba, A recent plant-based additive: Development of techno-functionality, powderization and recent advances in production, utilization and functionality
Aslıhan HANOĞLU, Mehmet Murat KARAOĞLU
Innovative Food Science & Emerging Technologies

136.

Production of chlorophyll-rich powder from Moringa oleifera leaves using dehumidification and intermittent drying: impact on drying characteristics and chlorophyll retention.
Djaeni, M., Hadiyanto, H., Suherman, S., Handayani, N. A., Utari, F. D.
International Journal of Agricultural Technology

137.

Mushroom Bioactives: Bridging Food, Biotechnology, and Nanotechnology for Health and Innovation
Abhilash Bharadwaj, Dipjyoti Sharma, Pollobi Porasar, Syed Tohshin Ishtiyak, Supriya Sahani, Rashmita Gogoi, Koushik Nandan Dutta, Bhaswati Kashyap, Darshana Hazarika, Jitendra Pandey, Suman Lamchhane

138.

Mushroom Bioactives: Bridging Food, Biotechnology, and Nanotechnology for Health and Innovation
Wajeeha Mumtaz, Marta Czarnowska-Kujawska, Joanna Klepacka

139.

The influence of lyophilisation on the stability and structural properties of egg yolk granules and prepared emulsion
Beatrice Mofoluwaso Oladimeji, Thomas Pütz, Baohu Wu, Theresia Heiden-Hecht, Olaf Holderer, Stephan Förster, Ronald Gebhardt
Food Hydrocolloids

140.

Evaluating the nutritional, physicochemical, and quality characteristics of different treated freeze-dried Barhi dates
Hassan Barakat, Muath Almemoni, Tariq Alsayqal
Frontiers in Sustainable Food Systems

141.

Effects of Major Drying Methods on the Stability and Retention of Vitamin C, B Group Vitamins, Fat-Soluble Vitamins, and Carotenoids in Kiwifruits
Ilknur Alibas, Servet Sami Ipek
Journal of Food Composition and Analysis

142.

Nanocellulose: Harnessing Sustainability from Biomass to Biocomposites
Noorfarisya Izma Jeffri, Nurul Fazita Mohammad Rawi, Mohamad Haafiz Mohamad Kassim

143.

Novel metabolic pathway of skatole degradation by Enterococcus hirae IDO5 and its application in swine manure wastewater treatment
Yanzhi Lin, Yanchen Liu, Xianyong Ma, Miao Yu, Yiyan Cui, Guangying Weng, Jing Yu, Ting Rong, Zhichang Liu, Dun Deng, Min Song
Journal of Hazardous Materials

144.

Probiotic innovation: From next-generation strains and advanced encapsulation strategies to probiotic engineering
Mehrana Allahverdi, Mehdi Dadmehr
Journal of Food Composition and Analysis

145.

Applications in Microwave Processing
Shakeela Khalid, Sarfraz Khan, Waseem Khalid, Hafiza Saima, Samreen Ahsan, Ayesha Siddiqa, Amanullah Sabir, Andrés Moreno, Muhammad Kashif Imtiaz, Muhammad Zahid Bashir, Anand Kumar, Muhammad Zubair Khalid

146.

Tailoring Freeze-Drying for Starter Cultures Preservation: A Case Study with Lactiplantibacillus plantarum
Antoni Miecznikowski, Katarzyna Wierzchowska, Renata Choińska, Agata Fabiszewska
Foods

147.

Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread
Derya Ozalp Unal, Aliye Pehlivan, Yeliz Kaya Kartal, Arzu Ozer, Seda Kulen
Cereal Chemistry

148.

Comparative effects of freeze-drying, oven drying, and air drying on physicochemical properties and bioactive compounds of five wild fruit species
Esra Barlak, Ali Gündoğdu, Cemalettin Baltacı, Volkan Numan Bulut
Turkish Journal of Analytical Chemistry

149.

Comparative Effects of Freeze-Drying and Sun-Drying on Phenolic Composition, Antioxidant Capacity, Microbial Characteristics, and Aroma Profile of Purple Sweet Potato-Enriched Tarhana
Eda Elgin Kiliç, Songül Kesen
Foods

150.

Modeling moisture release in mango purée's foam-mat drying process using heat pump technology
Nhi Yen Thi Tran, Ngoc Duc Vu, Tan Phat Dao, Huu Nghia Nguyen, Ngoc Quy Nguyen
Heliyon

151.

Effects of Microwave Vacuum Pressure on Drying Curve and Bioactive Compounds of African Night Crawler (Eudrilus eugeniae Kinberg)
Alfredo Fortu Jr, Ernesto Lozada, Engelbert Peralta, Kevin Yaptenco, Delfin Suministrado
Philippine Journal of Agricultural and Biosystems Engineering

152.

Integrated evaluation of protease selection and drying method for oyster protein hydrolysates: Physicochemical, antioxidant, and umami-related characteristics
Jhih-Yu Jheng, Min-Lang Huang, Hui-Chiu Lin, Tzu-Yen Liao, Chih-Min Yang
Journal of Food Measurement and Characterization

153.

Shelf Temperature and Depressurisation Strategy Affect Bioactive Retention and Functionality of Freeze-Dried Pumpkin Powder
Daniela Sumczynski, Libor Červenka, Helena Velichová, Ludmila Hrabalíková, Jiří Mlček
Antioxidants

154.

VACUM FREEZE-DRYING SYSTEM WITH INVERTER COMPRESSOR
Askar Sapakov, Saya Sapakova, Assel Karassayeva
Izdenister natigeler

155.

Selective recovery of aroma-active menthol from peppermint hydrosol by wrinkled graphene oxide-based surface molecularly imprinted polymer
Jiahao Xu, Sijie Li, Yueyan Zha, Chang Su, Fengping Yi, Weina Wu
Food Research International

156.

Effects of Different Drying Techniques on Bioactive Compounds and Functional Properties of SCOBY-Fermented Pomelo Substrate Powders
Tomoki Kono, Chun-Ping Lu, Yi-Chung Lai, Bang-Yuan Chen, Meng-I Kuo
Processes

157.

Goat whey-based functional powder ingredient enriched with green banana biomass: processing optimisation and functional characterisation
Rebeca Morais Silva Santos, Mariana Marengo, Nahir Yandal, Juan Ignacio González Pacheco, Mariela Beatriz Maldonado, Júlia Morais Pessoa, Layanne Rodrigues da Silva, Marília Patrício Alves, Newton Carlos Santos, Thaisa Abrantes Souza Gusmão, Rennan Pereira de Gusmão
Food and Bioproducts Processing

158.

Bioactive and Nutritional Profiling of Freeze-Dried Pigmented Sweet Potato Powders: Antioxidant Capacity, Phenolic Compounds, and Mineral Composition
Nicoleta Cristina Chiorean, Maria Simona Chiș, Alexandru Ioan Apahidean, Rodica Sima, Anca Corina Fărcaș, Adriana Păucean, Anamaria Iulia Török, Oana Cadar, Gina Maria Cucuiet, Gheorghe Coteț, Emese Gal
Applied Sciences

159.

Tailoring Starch Particle Morphology through Enzymatic, Precipitation and Spray-Drying Techniques as Sustainable Microplastic Alternatives in Cosmetics
Giulia Sinesi, Gaetano Distefano, Lucia Morelli, Lucia Salvioni, Patrizia Valsesia, Davide Prosperi, Marco Giustra, Miriam Colombo
Carbohydrate Polymer Technologies and Applications

160.

Pouteria caimito (abiu) as an emerging functional ingredient: composition, techno-functional properties, and opportunities for food processing and sustainable valorisation
Nathália Letícia Hernandez Brito, Karina Pinheiro Martins, Gustavo Barreto Costa, Jhony Silva Ramos, Ana Caroline Silvestre Barbosa Alessi, Thais Aparecida Santos, Ana Elisa Melo da Silva, Isaac Felipe Machado, Ornella Monique Pereira Ferri, Felipe Nakamura Bassani, Flávia Aparecida Reitz Cardoso
International Journal of Food Science and Technology

161.

Novel pretreatments for vacuum freeze-drying: Effects on the drying process and quality of dried mango cubes
Xuan Wang, Min Zhang, Jingxing Li, Dongxing Yu, Suobin Li
Drying Technology

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.

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