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 (120)

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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Exploratory Testing of Energy-Saving Characteristics of Large-Scale Freeze-Drying Equipment
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The Application of Natural Carotenoids in Multiple Fields and Their Encapsulation Technology: A Review
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Selection of the Processing Method for Green Banana Chips from Barraganete and Dominico Varieties Using Multivariate Techniques
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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

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eISSN:	2083-6007
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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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