industriesA remarkable 41 scientific studies have looked into the world of freeze-drying or lyophilization. This method has changed the food and pharmaceutical sectors. It started in countries like Germany, the UK, and the USA. Now, it’s a big topic, with the most studies in 2019. This method keeps food’s nutrients, taste, look, and heat-sensitive parts2. It’s a big deal for keeping food fresh.
Key Takeaways
- Freeze-drying, or lyophilization, is a way to keep food fresh. It saves the nutrients, taste, and look of food.
- Freeze-dried foods are used in food and pharmaceuticals, and for outdoor and space use.
- The process freezes food and then dries it in a vacuum. This turns ice into vapor through sublimation.
- Freeze-drying is great for keeping antioxidants and heat-sensitive compounds.
- But, freeze-drying doesn’t kill all bacteria. You must cook freeze-dried foods well.
What is Freeze-Drying or Lyophilization?
Freeze-drying, also known as lyophilization, uses the process of sublimation3. It changes water from solid (ice) to gas (vapor) without going through liquid3. This method keeps food’s nutrients, taste, and look, making it great for preserving many foods.
Freeze-drying: A Dehydration Technique
Freeze-drying is unique compared to vacuum or hot air drying3. It’s more controlled and removes more water than air drying3. While air drying is faster and cheaper, it might not work well with tough-to-dry items in molecular diagnostics3.
The Sublimation Process
The freeze-drying process has steps like pre-treatment, freezing, primary, and secondary drying4. In primary drying, water turns directly into vapor through sublimation4. This step can take days, unlike air drying’s 10-15 minutes for small amounts3.
Freeze-drying costs more because it takes longer and needs special equipment3. But, it has big benefits like a longer shelf-life for enzyme products, better reliability, and easier handling for diagnostics3. Outsourcing can also cut costs and make testing easier3.