From various methods of Drying, In this article has mentioned only “Freeze Drying”. Sublimation is the basic principle of Freeze Drying Technology. Freeze Drying is the method mainly used for drying thermolabile materials. Lyophilization or Cryodessication is another name for Freeze Drying, it is a low-temperature dehydration method that involves freezing the product, lowering the pressure, and removing the ice by sublimation.
Dixit M, Kulkarni KP, Selvam R P. Review on: freeze drying as a crystallization technique. Elixir Pharmacy [Internet]. 2011;41(January 2011):5717. Available from: https://www.researchgate.net/publication/283447469
Ciurzyńska A, Lenart A. Freeze-Drying - Application in Food Processing and Biotechnology - a Review. Polish Journal of Food and Nutrition Sciences [Internet]. 2011 Sep 30 [cited 2021 Aug 29];61(3):165–71. Available from: http://journal.pan.olsztyn.pl
Oyinloye TM, Yoon WB. Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review. Processes 2020, Vol 8, Page 354 [Internet]. 2020 Mar 20 [cited 2021 Aug 29];8(3):354. Available from: https://www.mdpi.com/2227-9717/8/3/354/htm
Dziki D. Recent Trends in Pretreatment of Food before Freeze-Drying. Processes 2020, Vol 8, Page 1661 [Internet]. 2020 Dec 16 [cited 2021 Aug 29];8(12):1661. Available from: https://www.mdpi.com/2227-9717/8/12/1661/htm
Blanching of Foods - Semantic Scholar of Foods Jose I Reyes De. Blanching is a unit operation prior to freezing, canning Cooling Lag Constants, Thermal Conductivity of Foods.
Bordoloi R, Das UK, Ganguly S. Freeze-Drying Technique and Its Wide Application in Biomedical and Pharmaceutical Sciences. Research Journal of Chemical and Environmental Sciences. 2014;2(3):1–4.
Shukla S. Freeze Drying Process: a Review. International Journal of Pharmaceutical Sciences and Research. 2011;2(12):3061–8.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.