ABSTRACT
Freeze drying (FD) is a process where water is removed from a frozen product by sublimation, working at low temperature and pressure. As it has been discussed in Chapter 3, FD has a lot of advantages in comparison with traditional methods used for drying foodstuffs:
– Original ›avor and aroma are perfectly preserved. – Original product shape, color, and texture are maintained. – Very little shrinkage occurs. – Long shelf life is obtained. – The freeze-dried product has excellent rehydratation characteristics.
