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Gefriertrocknung in Labor‐ und Industrieanwendungen
Author(s) -
Barfuss Heinz
Publication year - 1993
Publication title -
vakuum in forschung und praxis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.213
H-Index - 13
eISSN - 1522-2454
pISSN - 0947-076X
DOI - 10.1002/vipr.19930050206
Subject(s) - shelf life , aroma , process engineering , materials science , food science , pulp and paper industry , engineering , chemistry
For preservation and extension of shelf life time for food, pharmaceutical and biotechnical products, Freeze Drying has been proven to be the most effective and economical technology. The freeze dried products remain unchanged in structure, keep their colour, aroma, nutrition and their biological consistence, In the following the author would like to present an overview of the definition, technology with its restrictions and the process with the use of vacuum.