A Method for Optimizing Technical Parameters of the Vacuum Freeze-Drying Process
نویسندگان
چکیده
Vacuum freeze-drying has been considered the best dehydration process for thermolabile products because it reduces nutritional and sensorial degradation. As water is removed from a pre-frozen product, a porous structure is formed, which results in a dehydrated product that has better properties when rehydrated.1 This technique springs up rapidly along with the development of refrigeration, vacuum, biology, electronics and therefore it belongs to a multi-subject synthetically utilizing technology.2 The vacuum freeze-drying technique is applied to food industry, biology pharmacy industry, medical treatment industry and health care product industry.3
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