11 Facts About Freeze drying

Freeze drying, known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product, lowering pressure, then removing the ice by sublimation.

Significant turning point for freeze drying occurred during World War II when blood plasma and penicillin were needed to treat the wounded in the field.

Freeze drying-dried foods became a major component of astronaut and military rations.

Freeze drying-dried coffee was incorporated by replacing spray-dried coffee in the meal, ready-to-eat category.

Freeze drying dried pharmaceutical products are in most cases parenterals administered after reconstitution by injection which need to be sterile as well as free of impurity particles.

Secondary Freeze drying phase aims to remove unfrozen water molecules, since the ice was removed in the primary Freeze drying phase.

Freeze drying-dried products can be rehydrated much more quickly and easily because the process leaves microscopic pores.

Freeze drying-dried pharmaceutical products are produced as lyophilized powders for reconstitution in vials and more recently in prefilled syringes for self-administration by a patient.

The development of freeze drying increased meal and snack variety to include items like shrimp cocktail, chicken and vegetables, butterscotch pudding, and apple sauce.

Freeze drying-dried fruit maintains its original shape and has a characteristic soft crispy texture.

Since the main method of microbial decontamination for freeze drying is the low temperature dehydration process, spoilage organisms and pathogens resistant to these conditions can remain in the product.