FREEZE DRYING OF FOOD PRODUCTS
An accessible guide to safely dehydrating food
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.
O autorze
Roji Balaji Waghmare is 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.
Manoj Kumar is 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.
Parmjit Singh Panesar is 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.
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