Freeze 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.

Freeze Drying of Food Products provides 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.

Freeze Drying of Food Products readers will also find:

An editorial team with a wide range of pertinent research experience
Detailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray drying
Commercial applications of freeze-dried food products

Freeze Drying of Food Products is 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.

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Yes, you can access Freeze Drying of Food Products by Roji Balaji Waghmare,Manoj Kumar,Parmjit Singh Panesar in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Wiley

Year

2023

ISBN

9781119982081

Edition

Topic

Technology & Engineering

Subtopic

Food Science

Index

Technology & Engineering

Cover
Table of Contents
Title Page
Copyright Page
List of Contributors
Preface
Acknowledgments
1 Freeze‐Drying: Basic Principles and Processes
2 Mathematical Modeling of Freeze‐Drying Process
3 Freeze Drying of Fruits and Vegetables
4 Freeze‐Drying of Meat and Seafood Products
5 Freeze‐Drying of Dairy Products
6 Freeze‐Drying of Probiotics for the Incorporation in Functional Foods: Drying Process, Viability, and Powder Properties
7 Freeze‐Drying Effect on Nutrients and Their Stability
8 Packaging of Freeze‐Dried Products
9 Advances in Freeze Drying to Improve Efficiency and Maintain Quality of Dehydrated Fruit and Vegetable Products
10 Commercial Applications of Freeze Drying in Food Processing
Index
End User License Agreement