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.

Real-life application

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 Engineering

The 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 Engineering

Atomising a liquid feed into a hot air stream so droplets dry almost instantly into powder.

Glass transition temperature

Food Engineering

The temperature at which an amorphous solid changes between a rigid glassy state and a rubbery state.

Put it into practice

Practise the subject behind the definition.

Explore subject tests

← All glossary terms