Processing & Preservation
Freeze drying Lyophilisation
Dehydration by freezing the food and subliming the ice under vacuum below the triple point of water, followed by desorption of bound water.
Why instant coffee dissolves instantly, and why astronaut ice cream and lightweight camping meals keep their shape and nutrients for years.
Related terms
Sublimation
Food EngineeringThe direct transition of a solid to vapour without passing through the liquid phase, occurring below the triple point of water — 0.0098 °C and 611 Pa.
Spray drying
Food EngineeringAtomising a liquid feed into a hot air stream so droplets dry almost instantly into powder.
Glass transition temperature
Food EngineeringThe temperature at which an amorphous solid changes between a rigid glassy state and a rubbery state.
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