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 & PreservationDehydration 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 EngineeringThe temperature at which an amorphous solid changes between a rigid glassy state and a rubbery state.
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