AN OVERVIEW OF THE MODERN FREEZE-DRYING METHODS IN FOOD INDUSTRY

Abstract

The food industry has witnessed remarkable developments in modern freeze drying methods, especially in the application of spray freeze drying, vacuum freeze drying and microwave freeze drying. Recent studies have focused on the ability of each of these methods to preserve and improve food quality. The results show that spray freeze drying provides high quality products and enhances the encapsulation efficiency of heat-sensitive substances, significantly contributing to oxidative stability, while vacuum sublimation drying is also appreciated for its ability to maintain color, flavor and nutrition. And microwave freeze drying is known to be a method that saves drying time and energy consumption. Although there are challenges, such as cost and processing time, the potential of modern freeze drying methods to improve product quality and reduce environmental impact is huge.