LAPSE:2021.0668
Published Article
LAPSE:2021.0668
Recent Trends in Pretreatment of Food before Freeze-Drying
July 29, 2021
Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.
Keywords
blanching, drying rate, freeze-drying, high hydrostatic pressure, osmotic dehydration, pulsed electric field, quality, size reduction, ultrasound
Suggested Citation
Dziki D. Recent Trends in Pretreatment of Food before Freeze-Drying. (2021). LAPSE:2021.0668
Author Affiliations
Dziki D: Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland [ORCID]
Journal Name
Processes
Volume
8
Issue
12
Article Number
E1661
Year
2020
Publication Date
2020-12-16
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr8121661, Publication Type: Review
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LAPSE:2021.0668
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doi:10.3390/pr8121661
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Jul 29, 2021
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CC BY 4.0
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Jul 29, 2021
 
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Jul 29, 2021
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Original Submitter
Calvin Tsay
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