Lyophilization

Definition

Lyophilization, or freeze-drying, is a method of preserving food by removing moisture while the food is frozen, leading to a dry product that retains its nutritional value and flavor.

Scientific / Technical Definition

Lyophilization is a dehydration process typically used to preserve perishable material, where the material is first frozen and then the surrounding pressure is reduced to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase.

Benefits

• Preserves nutritional content
• Extends shelf life
• Maintains flavor and aroma
• Reduces weight for easier transportation

Examples

• Instant coffee
• Freeze-dried fruits and vegetables
• Prepared meals for camping or space missions

Additional Information

• Effects: Lyophilization retains the structural integrity and chemical composition of the food, making it an excellent choice for preserving the food’s original qualities.

Related Terms

• Dehydration

References

• The Principles of Freeze-Drying
• Food Preservation and Safety: Process Design and Application