{"product_id":"freeze-drying-of-food-products-isbn-9781119982067","title":"Freeze Drying of Food Products","description":"\u003cb\u003eFREEZE DRYING OF FOOD PRODUCTS\u003c\/b\u003e \u003cp\u003e \u003cb\u003eAn accessible guide to safely dehydrating food\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eFreeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eFreeze Drying of Food Products \u003c\/i\u003eprovides a concise, accessible overview of freeze-drying techniques and their modern applications. Beginning with the basic principles and processes of freeze drying, it incorporates specific discussion of freeze-drying different categories of food products, before moving to an analysis of recent developments in freeze-drying technology. The result is a key publication in the fight to extend the shelf-life of food products and expand the distribution of high-quality freeze-dried foods. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eFreeze Drying of Food Products \u003c\/i\u003ereaders will also find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAn editorial team with a wide range of pertinent research experience\u003c\/li\u003e\n\u003cli\u003eDetailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray drying\u003c\/li\u003e\n\u003cli\u003eCommercial applications of freeze-dried food products\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eFreeze Drying of Food Products \u003c\/i\u003eis ideal for researchers and industry professionals involved in food production, food distribution, or food biotechnology, as well as students studying these and other related fields. \u003c\/p\u003e\u003cp\u003eList of Contributors xiii\u003c\/p\u003e \u003cp\u003ePreface xvi\u003c\/p\u003e \u003cp\u003eAcknowledgments xviii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Freeze- Drying: Basic Principles and Processes 1\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRoji Balaji Waghmare, Manoj Kumar, and Parmjit Singh Panesar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Principle of FD Process 3\u003c\/p\u003e \u003cp\u003e1.2.1 Freezing of Raw Material 4\u003c\/p\u003e \u003cp\u003e1.2.2 Primary Drying – Sublimation 4\u003c\/p\u003e \u003cp\u003e1.2.3 Second Drying – Desorption 5\u003c\/p\u003e \u003cp\u003e1.3 Basic Components of a Typical Freeze- Dryer System 5\u003c\/p\u003e \u003cp\u003e1.4 Types of FD Processes 7\u003c\/p\u003e \u003cp\u003e1.4.1 Vacuum FD 7\u003c\/p\u003e \u003cp\u003e1.4.2 Atmospheric FD 8\u003c\/p\u003e \u003cp\u003e1.4.3 Spray FD 9\u003c\/p\u003e \u003cp\u003e1.5 Characterization of FD Samples 11\u003c\/p\u003e \u003cp\u003e1.5.1 Color 11\u003c\/p\u003e \u003cp\u003e1.5.2 Moisture 12\u003c\/p\u003e \u003cp\u003e1.5.3 Scanning Electron Microscopy 12\u003c\/p\u003e \u003cp\u003e1.5.4 Thermal Analysis 13\u003c\/p\u003e \u003cp\u003e1.5.5 Rehydration Characteristics 14\u003c\/p\u003e \u003cp\u003e1.6 Applications of FD in Food Processing 14\u003c\/p\u003e \u003cp\u003e1.6.1 Fresh Produce 15\u003c\/p\u003e \u003cp\u003e1.6.2 Animal Products 16\u003c\/p\u003e \u003cp\u003e1.6.3 Dairy Products 16\u003c\/p\u003e \u003cp\u003e1.6.4 Miscellaneous Applications 17\u003c\/p\u003e \u003cp\u003e1.7 Advantages of FD 17\u003c\/p\u003e \u003cp\u003e1.8 Limitations of FD 23\u003c\/p\u003e \u003cp\u003e1.9 Commercial Status 23\u003c\/p\u003e \u003cp\u003e1.9.1 Technological Applications in Food 23\u003c\/p\u003e \u003cp\u003e1.10 Conclusion and Future Perspectives 24\u003c\/p\u003e \u003cp\u003eReferences 24\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Mathematical Modeling of Freeze- Drying Process 31\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eKyuya Nakagawa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 31\u003c\/p\u003e \u003cp\u003e2.2 Principle of Freeze- Dryer 32\u003c\/p\u003e \u003cp\u003e2.2.1 Vacuum Freeze- Drying 32\u003c\/p\u003e \u003cp\u003e2.2.2 Atmospheric Freeze- Drying 34\u003c\/p\u003e \u003cp\u003e2.2.3 Water Vapor Transfer in Freeze- Dryer 36\u003c\/p\u003e \u003cp\u003e2.3 Mathematical Model for Freezing 39\u003c\/p\u003e \u003cp\u003e2.3.1 Thermal Balance during Freezing 39\u003c\/p\u003e \u003cp\u003e2.3.2 Examples of Simulation Results 41\u003c\/p\u003e \u003cp\u003e2.4 Mathematical Expression of the Progress of Freeze- Drying 47\u003c\/p\u003e \u003cp\u003e2.4.1 Primary Drying 47\u003c\/p\u003e \u003cp\u003e2.4.2 Secondary Drying 50\u003c\/p\u003e \u003cp\u003e2.4.3 Practical Approach for Modeling of Freeze- Drying 51\u003c\/p\u003e \u003cp\u003e2.5 One- Dimensional Model (r P –k V Model) 52\u003c\/p\u003e \u003cp\u003e2.6 Three- Dimensional Model (K cc Model) 55\u003c\/p\u003e \u003cp\u003e2.6.1 Case Classification of Freeze- Drying under Radiative Heat 55\u003c\/p\u003e \u003cp\u003e2.6.2 Radiative Heat to Product 56\u003c\/p\u003e \u003cp\u003e2.6.3 Radiative Heat to Tray 57\u003c\/p\u003e \u003cp\u003e2.6.4 Conductive Heat Transfer in the Frozen and Dried Layers 58\u003c\/p\u003e \u003cp\u003e2.6.5 Three- Dimensional Model (K cc Model) – Water Vapor Transfer 60\u003c\/p\u003e \u003cp\u003e2.6.6 Parameter Estimation by Ice Sublimation Test 62\u003c\/p\u003e \u003cp\u003e2.6.7 Estimation of Essential Surface Area 63\u003c\/p\u003e \u003cp\u003e2.6.8 Simulation Result Example 64\u003c\/p\u003e \u003cp\u003e2.7 Conclusion 66\u003c\/p\u003e \u003cp\u003eReferences 68\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Freeze Drying of Fruits and Vegetables 73\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eYogesh Kumar and Rajat Suhag\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 73\u003c\/p\u003e \u003cp\u003e3.2 Physical Characteristics of Freeze- Dried Fruits and Vegetables 74\u003c\/p\u003e \u003cp\u003e3.2.1 Color 74\u003c\/p\u003e \u003cp\u003e3.2.2 Shrinkage 75\u003c\/p\u003e \u003cp\u003e3.2.3 Rehydration Capacity 77\u003c\/p\u003e \u003cp\u003e3.2.4 Microstructure 78\u003c\/p\u003e \u003cp\u003e3.3 Biochemical Characteristics of Freeze- dried Fruits and Vegetables 80\u003c\/p\u003e \u003cp\u003e3.3.1 Antioxidant Activity 80\u003c\/p\u003e \u003cp\u003e3.3.2 Polyphenols 82\u003c\/p\u003e \u003cp\u003e3.3.3 Ascorbic Acid 83\u003c\/p\u003e \u003cp\u003e3.4 Freeze Drying for Encapsulation 89\u003c\/p\u003e \u003cp\u003e3.5 Applications of Freeze- dried Fruits and Vegetables 94\u003c\/p\u003e \u003cp\u003e3.6 Advantages and Disadvantages of Freeze Drying 97\u003c\/p\u003e \u003cp\u003e3.7 Conclusion 98\u003c\/p\u003e \u003cp\u003eReferences 98\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Freeze- Drying of Meat and Seafood Products 105\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRubén Agregán, Noemí Echegaray, Paulo E.S. Munekata, Manoj Kumar, Ruben Dominguez, Mirian Pateiro, and Jose M. Lorenzo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 105\u003c\/p\u003e \u003cp\u003e4.2 Principles of Freeze- Drying Technology 107\u003c\/p\u003e \u003cp\u003e4.3 Effect of Freeze- Drying on the Sensory Attributes of Meat and Seafood Products 108\u003c\/p\u003e \u003cp\u003e4.3.1 The Challenge of Imitating Fresh Meat 109\u003c\/p\u003e \u003cp\u003e4.3.2 The High Opportunities of Freeze- Drying in Seafood 111\u003c\/p\u003e \u003cp\u003e4.4 Stability of Freeze- Dried Meat and Seafood Products 114\u003c\/p\u003e \u003cp\u003e4.4.1 Advantages and Disadvantages in the Preservation of Meat by Freeze- Drying 116\u003c\/p\u003e \u003cp\u003e4.4.2 Suitability of Freeze- Drying to Stabilize Seafood Products 117\u003c\/p\u003e \u003cp\u003e4.5 Conclusions 120\u003c\/p\u003e \u003cp\u003eAcknowledgments 120\u003c\/p\u003e \u003cp\u003eReferences 120\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Freeze- Drying of Dairy Products 127\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSuchismita Roy and Gunvantsinh Rathod\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 127\u003c\/p\u003e \u003cp\u003e5.2 Application of Freeze- Drying in Different Dairy Products\/ Ingredients 128\u003c\/p\u003e \u003cp\u003e5.2.1 Milk 128\u003c\/p\u003e \u003cp\u003e5.2.2 Cheese 129\u003c\/p\u003e \u003cp\u003e5.2.3 Yogurt 129\u003c\/p\u003e \u003cp\u003e5.2.3.1 Rehydration of Freeze- Dried Yogurt 130\u003c\/p\u003e \u003cp\u003e5.3 Application of Freeze- Drying of Other Dairy Products 130\u003c\/p\u003e \u003cp\u003e5.3.1 Lactic Acid and Other Cultures 130\u003c\/p\u003e \u003cp\u003e5.3.1.1 Different Cryoprotectants Used During Freeze- Drying 134\u003c\/p\u003e \u003cp\u003e5.3.2 Application of Freeze- Drying on Colostrum 134\u003c\/p\u003e \u003cp\u003e5.3.3 Application of Freeze- Drying on Lactoferrin 135\u003c\/p\u003e \u003cp\u003e5.4 Spray Freeze- Drying 137\u003c\/p\u003e \u003cp\u003e5.4.1 Parameter of Spray Freeze- Drying 137\u003c\/p\u003e \u003cp\u003e5.4.1.1 Several Stages Are Involved in Atomizing the Product During Spray Freeze- Drying 137\u003c\/p\u003e \u003cp\u003e5.4.1.2 Freeze- Drying 138\u003c\/p\u003e \u003cp\u003e5.5 Advanced Freeze- Drying Methods 139\u003c\/p\u003e \u003cp\u003e5.5.1 Infrared Freeze- Drying 139\u003c\/p\u003e \u003cp\u003e5.5.2 High- Pressure Freeze- Drying 142\u003c\/p\u003e \u003cp\u003e5.5.3 Microwave Freeze- Drying (MWFD) 142\u003c\/p\u003e \u003cp\u003e5.6 Conclusion 143\u003c\/p\u003e \u003cp\u003eReferences 144\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Freeze- Drying of Probiotics for the Incorporation in Functional Foods: Drying Process, Viability, and Powder Properties 153\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eYasemin Ş. Küçükata, Hatice E. Kırtıl, and Ertan Ermiş\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 153\u003c\/p\u003e \u003cp\u003e6.2 Functional Foods 154\u003c\/p\u003e \u003cp\u003e6.3 Cultivation and FD of Probiotics 157\u003c\/p\u003e \u003cp\u003e6.4 Protection of Probiotics During FD 159\u003c\/p\u003e \u003cp\u003e6.5 Stability and Viability Assessment After FD 161\u003c\/p\u003e \u003cp\u003e6.5.1 Factors Affecting Survival and Stability 162\u003c\/p\u003e \u003cp\u003e6.5.2 Protective Agents to Improve Viability 163\u003c\/p\u003e \u003cp\u003e6.6 Properties of Freeze- Dried Probiotic Powders 165\u003c\/p\u003e \u003cp\u003e6.6.1 Comparison of Spray- Dried and Freeze- Dried Probiotic Powders 167\u003c\/p\u003e \u003cp\u003e6.7 Rehydration of Freeze- Dried Probiotics 169\u003c\/p\u003e \u003cp\u003e6.8 Conclusion and Future Trends 170\u003c\/p\u003e \u003cp\u003eReferences 170\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Freeze- Drying Effect on Nutrients and Their Stability 179\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eYogesh Gat and Papiha Gawande\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 179\u003c\/p\u003e \u003cp\u003e7.1.1 Food Quality Changes During Drying of Food 180\u003c\/p\u003e \u003cp\u003e7.1.2 Freezing Process 181\u003c\/p\u003e \u003cp\u003e7.1.3 Combined Application of Different Freeze- Drying Methods 182\u003c\/p\u003e \u003cp\u003e7.1.3.1 Microwave- assisted Freeze Drying (MD- FD) 183\u003c\/p\u003e \u003cp\u003e7.1.3.2 Foam- mat Freeze Drying (FM- FD) 183\u003c\/p\u003e \u003cp\u003e7.1.3.3 Far- infrared Radiation- assisted Freeze Drying (FIR- FD) 183\u003c\/p\u003e \u003cp\u003e7.2 Vitamin 183\u003c\/p\u003e \u003cp\u003e7.3 Minerals 189\u003c\/p\u003e \u003cp\u003e7.3.1 Microminerals 189\u003c\/p\u003e \u003cp\u003e7.3.2 Macro- minerals 190\u003c\/p\u003e \u003cp\u003e7.4 Bioactive Compounds 191\u003c\/p\u003e \u003cp\u003e7.4.1 Antioxidant Activity 194\u003c\/p\u003e \u003cp\u003e7.4.2 Anthocyanin 196\u003c\/p\u003e \u003cp\u003e7.4.3 Carotenoids 196\u003c\/p\u003e \u003cp\u003e7.5 Future Perspective 197\u003c\/p\u003e \u003cp\u003e7.6 Conclusion 198\u003c\/p\u003e \u003cp\u003eReferences 198\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Packaging of Freeze- Dried Products 203\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eTanuva Das, Donald Lyngdoh Nonglait, Devraj Rajput, and Shalini S. Arya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 203\u003c\/p\u003e \u003cp\u003e8.2 History of Freeze- Dried Foods 205\u003c\/p\u003e \u003cp\u003e8.3 Industrial Process of Freeze Drying 205\u003c\/p\u003e \u003cp\u003e8.3.1 Pre- Treatment Methods of Various Foods Before Freeze- Drying 207\u003c\/p\u003e \u003cp\u003e8.3.1.1 Blanching 207\u003c\/p\u003e \u003cp\u003e8.3.1.2 Osmotic Dehydration (OD) 208\u003c\/p\u003e \u003cp\u003e8.3.1.3 Pulsed- Electric Field (PEF) 208\u003c\/p\u003e \u003cp\u003e8.3.1.4 Ultrasound (US) 209\u003c\/p\u003e \u003cp\u003e8.4 Need for Good Packaging for Freeze- Dried Food Products 209\u003c\/p\u003e \u003cp\u003e8.4.1 Microbial Quality 209\u003c\/p\u003e \u003cp\u003e8.4.2 Chemical Quality 210\u003c\/p\u003e \u003cp\u003e8.4.3 Nutritional Quality 210\u003c\/p\u003e \u003cp\u003e8.4.4 Influence of Storage Quality 211\u003c\/p\u003e \u003cp\u003e8.5 Selection of Packaging Material 211\u003c\/p\u003e \u003cp\u003e8.5.1 Water Vapor Transmission Rate (WVTR) 211\u003c\/p\u003e \u003cp\u003e8.5.2 Gas Transmission Rate 211\u003c\/p\u003e \u003cp\u003e8.5.3 Tensile Strength and Elongation 211\u003c\/p\u003e \u003cp\u003e8.5.4 Tear Strength 212\u003c\/p\u003e \u003cp\u003e8.5.5 Heat Seal Strength 212\u003c\/p\u003e \u003cp\u003e8.5.6 Performance Properties 212\u003c\/p\u003e \u003cp\u003e8.6 Types of Packaging for Freeze- Dried Foods 213\u003c\/p\u003e \u003cp\u003e8.6.1 Modified Atmosphere Packaging (MAP) 213\u003c\/p\u003e \u003cp\u003e8.6.2 Flexible Packaging 215\u003c\/p\u003e \u003cp\u003e8.6.3 Shrink Film 216\u003c\/p\u003e \u003cp\u003e8.6.4 Cardboard Packaging 216\u003c\/p\u003e \u003cp\u003e8.6.5 Wax- Coated Cardboard 216\u003c\/p\u003e \u003cp\u003e8.6.6 Edible Films 216\u003c\/p\u003e \u003cp\u003e8.6.7 Cans and Glass Jars 217\u003c\/p\u003e \u003cp\u003e8.7 Quality Consideration During Packaging 218\u003c\/p\u003e \u003cp\u003e8.8 Case Studies of the Packaging of Freeze- Dried Food Products 219\u003c\/p\u003e \u003cp\u003e8.8.1 Packaging of Strawberries 219\u003c\/p\u003e \u003cp\u003e8.8.2 Packaging of Sour Cherries 219\u003c\/p\u003e \u003cp\u003e8.8.2.1 Packaging of Accelerated Freeze- Dried Fish Products 219\u003c\/p\u003e \u003cp\u003e8.9 Market Scenario 220\u003c\/p\u003e \u003cp\u003e8.9.1 Asia- Pacific 220\u003c\/p\u003e \u003cp\u003e8.9.2 European Market 220\u003c\/p\u003e \u003cp\u003e8.9.3 Freeze- Dried Food Market: Recent Developments 221\u003c\/p\u003e \u003cp\u003e8.10 Sustainability Aspects 222\u003c\/p\u003e \u003cp\u003e8.11 Safety Aspects of Freeze- Dried Product Packaging 222\u003c\/p\u003e \u003cp\u003e8.12 Principal Instrumental Techniques Employed for Packaging Controls 224\u003c\/p\u003e \u003cp\u003e8.12.1 Spectrophotometry 224\u003c\/p\u003e \u003cp\u003e8.12.2 Thermal Analysis Techniques 224\u003c\/p\u003e \u003cp\u003e8.12.3 Gas Transmission Analysis 224\u003c\/p\u003e \u003cp\u003e8.13 Conclusion and Future Scope 224\u003c\/p\u003e \u003cp\u003eReferences 225\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Advances in Freeze Drying to Improve Efficiency and Maintain Quality of Dehydrated Fruit and Vegetable Products 229\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSwati Sharma, Kalyan Barman, Hare Krishna, Surya N. Chaurasia, and Arun S. Mujumdar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 229\u003c\/p\u003e \u003cp\u003e9.2 Challenges in Freeze Drying 231\u003c\/p\u003e \u003cp\u003e9.2.1 Enhancement of Drying Kinetics 231\u003c\/p\u003e \u003cp\u003e9.2.2 Energy Intensity Reduction 231\u003c\/p\u003e \u003cp\u003e9.2.3 Scale- Up and Technical Transfer 232\u003c\/p\u003e \u003cp\u003e9.3 Novel Freeze Drying Systems 233\u003c\/p\u003e \u003cp\u003e9.3.1 Infrared- Assisted Freeze Drying 233\u003c\/p\u003e \u003cp\u003e9.3.2 Microwave- Assisted Freeze Drying 234\u003c\/p\u003e \u003cp\u003e9.3.3 Ultrasound- Assisted Freeze Drying 238\u003c\/p\u003e \u003cp\u003e9.4 Conclusion and Future Prospects 248\u003c\/p\u003e \u003cp\u003eReferences 248\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Commercial Applications of Freeze Drying in Food Processing 255\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eShiv Kumar, Rahul Mehra, Mouandhelmamou Hassani, Anuradha Mishra, and Arun Kumar Pandey\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 255\u003c\/p\u003e \u003cp\u003e10.2 Commercial Applications of Freeze- Dried Products 257\u003c\/p\u003e \u003cp\u003e10.2.1 Food Industry 257\u003c\/p\u003e \u003cp\u003e10.2.2 Dairy Industry 259\u003c\/p\u003e \u003cp\u003e10.2.3 Other Industry 259\u003c\/p\u003e \u003cp\u003e10.3 Cost Analysis of Freeze- Dried Food Products 260\u003c\/p\u003e \u003cp\u003e10.4 Industries Freeze- Drying Operation 261\u003c\/p\u003e \u003cp\u003e10.4.1 Pretreatments 261\u003c\/p\u003e \u003cp\u003e10.4.2 Freezing 261\u003c\/p\u003e \u003cp\u003e10.4.3 Primary Drying 263\u003c\/p\u003e \u003cp\u003e10.4.4 Secondary Drying 264\u003c\/p\u003e \u003cp\u003e10.4.5 Factors Affecting the Quality and Uniformity of Freeze- Dried Products 265\u003c\/p\u003e \u003cp\u003e10.5 Industrial Freeze- Drying Device 267\u003c\/p\u003e \u003cp\u003e10.5.1 Air Blast Freezer 267\u003c\/p\u003e \u003cp\u003e10.5.2 Fluidized Bed Freezers 268\u003c\/p\u003e \u003cp\u003e10.5.3 Contact Freezer 268\u003c\/p\u003e \u003cp\u003e10.5.4 Immersion Freezer 269\u003c\/p\u003e \u003cp\u003e10.5.5 Plate Freezer 269\u003c\/p\u003e \u003cp\u003e10.5.6 Cryogenic Freezers 269\u003c\/p\u003e \u003cp\u003e10.6 Future Prospects 270\u003c\/p\u003e \u003cp\u003e10.7 Conclusions 271\u003c\/p\u003e \u003cp\u003eReferences 271\u003c\/p\u003e \u003cp\u003eIndex 279\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eRoji Balaji Waghmare \u003c\/b\u003eis an Assistant Professor in the Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India. She has worked extensively on different drying techniques of food products, including freeze-drying. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eManoj Kumar \u003c\/b\u003eis a Scientist in the Chemical and Biochemical Processing Division at the Central Institute for Research on Cotton Technology, Mumbai, India. His research focuses on the extraction and functional characterization of bioactive compounds from plant-based matrices. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eParmjit Singh Panesar \u003c\/b\u003eis a Professor in the Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, as well as Dean of Planning and Development, Sant Longowal Institute of Engineering and Technology, Longowal, India. His research focuses on agro-industry bioproducts as incorporated into the production of high-value food products.   \u003c\/p\u003e\u003cp\u003e \u003cb\u003eAn accessible guide to safely dehydrating food\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eFreeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eFreeze Drying of Food Products \u003c\/i\u003eprovides a concise, accessible overview of freeze-drying techniques and their modern applications. Beginning with the basic principles and processes of freeze drying, it incorporates specific discussion of freeze-drying different categories of food products, before moving to an analysis of recent developments in freeze-drying technology. The result is a key publication in the fight to extend the shelf-life of food products and expand the distribution of high-quality freeze-dried foods. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eFreeze Drying of Food Products \u003c\/i\u003ereaders will also find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAn editorial team with a wide range of pertinent research experience\u003c\/li\u003e\n\u003cli\u003eDetailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray drying\u003c\/li\u003e\n\u003cli\u003eCommercial applications of freeze-dried food products\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eFreeze Drying of Food Products \u003c\/i\u003eis ideal for researchers and industry professionals involved in food production, food distribution, or food biotechnology, as well as students studying these and other related fields.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989244231909,"sku":"NP9781119982067","price":180.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119982067.jpg?v=1761783353","url":"https:\/\/k12savings.com\/es\/products\/freeze-drying-of-food-products-isbn-9781119982067","provider":"K12savings","version":"1.0","type":"link"}