Modern Evolution in Drying, Dehydration, and Freeze-Drying of Food and Biomanufacturing

Abstract

Freeze-drying is an ancient technique that converts the product from liquid form to amorphous form with the help of a sublimation process as well as restoring the content and food characteristics and some biotechnological products. Many foods and biotechnological products require a specific type of freeze-drying equipment to preserve the contents of the ingredients. In the conventional freeze-drying method, reliance on heat transfer can lead to a decrease in the end product’s quality and an elevated risk of impurities. However, recent advancements in freeze-drying technology have emerged, aiming to preserve the organoleptic properties and overall quality of food, vegetables, and certain medicinal product. © 2024 Scrivener Publishing LLC.