Hot Air and Freeze-Drying of High-Value Foods: A Review

Ratti, C

doi:10.1016/s0260-8774(00)00228-4

Cited by 1,420Food Drying and ModelingMicroencapsulation and Drying ProcessesAdsorption and Cooling Systems

Hot Air and Freeze-Drying of High-Value Foods: A Review

Ratti, C·2001·Journal of Food Engineering

DOI 10.1016/s0260-8774(00)00228-4

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Abstract

Drying is an ancient process used to preserve foods. Conventional drying (hot air) offers dehydrated products that can have an extended life of a year. Unfortunately, the quality of a conventionally dried product is drastically reduced from that of the original foodstuff. Freeze-drying is based on the dehydration by sublimation of a frozen product. Due to the absence of liquid water and the low temperatures required for the process, most of deterioration and microbiological reactions are stopped which gives a final product of excellent quality. The comparison of both preservation processes, hot air and freeze-drying, was done taking into account several important characteristics such as shrinkage, glass transition temperature, process-quality interaction, drying kinetics, costs and new improvements. An updated bibliographic research served to compare both drying processes. Experimental data as well as theoretical results, from several years of research in the subject, were presented and compiled in order to support conclusions.

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From Comprehensive Metabolomic Fingerprinting Combined with Chemometrics Identifies Species- and Variety-Specific Variation of Medicinal Herbs: An Ocimum Study (2023) · cites this paper as [33]

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Authors: Ratti, C.
Affiliations: Université Laval (CA)
Corresponding author: Ratti, C
ORCID: Ratti, C
Venue: Journal of Food Engineering
Publisher: Elsevier BV
Published: 2001-09
Volume: 49
Issue: 4
Pages: 311-319
ISSN: 0260-8774 (ISSN-L)
DOI: 10.1016/s0260-8774(00)00228-4
OpenAlex: W2099065492
Cited by: 1,420
References: 60
Citations by year: 2026: 98 · 2025: 68 · 2024: 80 · 2023: 63 · 2022: 76 · 2021: 116 · 2020: 128 · 2019: 94 · 2018: 104 · 2017: 81 · 2016: 66 · 2015: 79 · 2014: 72 · 2013: 61 · 2012: 56
FWCI: 6.71
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Journal of Food Engineering (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
Physical Sciences › Engineering › Mechanical Engineering › Adsorption and Cooling Systems
Keywords: hot air drying, freeze-drying, food drying, food preservation, sublimation, drying kinetics, shrinkage, glass transition temperature, drying cost

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Hot Air and Freeze-Drying of High-Value Foods: A Review

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