The DOI matches its Crossref record; 60 of the 60 references it cites were found in a registry or an index.
The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials
Open accessAbstract
Freeze-drying, also known as lyophilization, is a process in which water in the form of ice under low pressure is removed from a material by sublimation. This process has found many applications for the production of high quality food and pharmaceuticals. The main steps of the freeze-drying process, such as the freezing of the product and primary and secondary drying, are described in this paper. The problems and mechanisms of each step of the freeze-drying process are also analyzed. The methods necessary for the selection of the primary and secondary end processes are characterized. The review contains a description of the effects of process conditions and the selected physical properties of freeze-dried materials, such as structural properties (shrinkage and density porosity), color, and texture. The study shows that little attention is given to the mechanical properties and texture of freeze-dried materials obtained from different conditions of the lyophilization process.
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Cites
Hot Air and Freeze-Drying of High-Value Foods: A Review
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Trends in microwave-related drying of fruits and vegetables
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Freeze-Drying of Plant-Based Foods
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Cited by
Singh, S., Verma, D. K., Thakur, M., Tripathy, S., Patel, A. R., Shah, N., Utama, G. L., Srivastav, P. P., Benavente-Valdés, J. R., Chávez-González, M. L., et al. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110746 · Cited by 98
Thiruvengadam, M., Chung, I.-M., Samynathan, R., Chandar, S. R. H., Venkidasamy, B., Sarkar, T., Rebezov, M., Gorelik, O., Shariati, M. A., & Simal-Gandara, J. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2108367 · Cited by 78
Metadata
- Authors
- Nowak, D., & Jakubczyk, E.
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2020-10-18
- Volume
- 9
- Issue
- 10
- Pages
- 1488
- ISSN
- 2304-8158 (ISSN-L)
- OpenAlex
- W3094240985
- Cited by
- 484
- References
- 60
- FWCI
- 19.28
- Type
- journal article
- Language
- en
- Open access
- gold
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
