Food Engineering

Sublimation

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.

Real-life application

The physics behind freeze-dried coffee and camping food — ice turns straight to vapour without melting, leaving the food's structure intact.

Related terms

Freeze drying

Processing & Preservation

Dehydration by freezing the food and subliming the ice under vacuum below the triple point of water, followed by desorption of bound water.

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