Selected Writings On Freeze Drying Of Foods

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.

During the past 20 years there have been amazing developments in low temperature physics, engineering, and biology. They form part of the very rapid post-war growth in pure and applied sciences of every kind. During this period several branches of biology including immunology, molecular biology and, of course, cryobiology, have split off from their parent disciplines. One result of this splintering has been the development of separate jargons used by the specialists and sometimes incomprehensible to those working in closely allied fields. The pure physicists, chemists, and the applied scientists, including physicians, surgeons, and pathologists, find the new jargons particularly baffling. We have attempted in this monograph to present to cryogenic engineers a picture of cryobiologists and their problems using as few strange technical words as possible. We hope that this book will help to bridge the gap which has already formed between them in spite of the opportunities for collaboration in many projects. We hope that it may also be useful to scientific research workers and postgraduate students of many kinds united only by curiosity about cryobiology. We are very much indebted to Dr. K. Mendelssohn, who insti gated us to produce a monograph and who reassured us that cryogenic engineers are as keen to understand the current trends in biology, and particularly in cryobiology, as we are to enlist their help. We have had much help in preparing this book.