Abstract

FREEZE DRYING: A REVIEW

Jyoti Shravan Gangurde*, K. B. Erande and L. M. Shevale

Abstract

Freeze-drying is a method of removing water by sublimation of ice crystals from ice-cold material. Suitable parameters of process application allow us to obtain best quality products compared to products dried with traditional methods. Very good physical and chemical properties of food and biotechnological products make this method the best for drying exclusive products. The moisture content value decreased after freeze dry processing whereas original color and the shape of the sample is maintained. This review contains history, principle, methods, and advantages of lyophilization.

Keywords: Lyophilization, Freeze drying, Freeze drying method.