{"product_id":"freeze-drying-of-food-products-fundamentals-processes-and-applications-hardback-9781119982067","title":"Freeze Drying of Food Products; Fundamentals, Processes and Applications (Hardback) 9781119982067","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eFreeze Drying of Food Products\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eFundamentals, Processes and Applications\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eRoji Balaji Waghmare (Edited by), RB Waghmare (Author), Manoj Kumar (Edited by), Parmjit S. Panesar (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781119982067, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 22 February 2024\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e304 pages\u003cbr\u003e23.6 x 17.4 x 2.2 cm, 0.567 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cb\u003eFREEZE DRYING OF FOOD PRODUCTS\u003c\/b\u003e \u003cp\u003e \u003cb\u003eAn accessible guide to safely dehydrating food\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003eFreeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products. \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eFreeze Drying of Food Products \u003c\/i\u003eprovides a concise, accessible overview of freeze-drying techniques and their modern applications. Beginning with the basic principles and processes of freeze drying, it incorporates specific discussion of freeze-drying different categories of food products, before moving to an analysis of recent developments in freeze-drying technology. The result is a key publication in the fight to extend the shelf-life of food products and expand the distribution of high-quality freeze-dried foods. \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eFreeze Drying of Food Products \u003c\/i\u003ereaders will also find: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAn editorial team with a wide range of pertinent research experience\u003c\/li\u003e\n\u003cli\u003eDetailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray drying\u003c\/li\u003e\n\u003cli\u003eCommercial applications of freeze-dried food products\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eFreeze Drying of Food Products \u003c\/i\u003eis ideal for researchers and industry professionals involved in food production, food distribution, or food biotechnology, as well as students studying these and other related fields.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eList of Contributors xiii\u003c\/p\u003e \u003cp\u003ePreface xvi\u003c\/p\u003e \u003cp\u003eAcknowledgments xviii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Freeze- Drying: Basic Principles and Processes 1\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRoji Balaji Waghmare, Manoj Kumar, and Parmjit Singh Panesar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Principle of FD Process 3\u003c\/p\u003e \u003cp\u003e1.2.1 Freezing of Raw Material 4\u003c\/p\u003e \u003cp\u003e1.2.2 Primary Drying – Sublimation 4\u003c\/p\u003e \u003cp\u003e1.2.3 Second Drying – Desorption 5\u003c\/p\u003e \u003cp\u003e1.3 Basic Components of a Typical Freeze- Dryer System 5\u003c\/p\u003e \u003cp\u003e1.4 Types of FD Processes 7\u003c\/p\u003e \u003cp\u003e1.4.1 Vacuum FD 7\u003c\/p\u003e \u003cp\u003e1.4.2 Atmospheric FD 8\u003c\/p\u003e \u003cp\u003e1.4.3 Spray FD 9\u003c\/p\u003e \u003cp\u003e1.5 Characterization of FD Samples 11\u003c\/p\u003e \u003cp\u003e1.5.1 Color 11\u003c\/p\u003e \u003cp\u003e1.5.2 Moisture 12\u003c\/p\u003e \u003cp\u003e1.5.3 Scanning Electron Microscopy 12\u003c\/p\u003e \u003cp\u003e1.5.4 Thermal Analysis 13\u003c\/p\u003e \u003cp\u003e1.5.5 Rehydration Characteristics 14\u003c\/p\u003e \u003cp\u003e1.6 Applications of FD in Food Processing 14\u003c\/p\u003e \u003cp\u003e1.6.1 Fresh Produce 15\u003c\/p\u003e \u003cp\u003e1.6.2 Animal Products 16\u003c\/p\u003e \u003cp\u003e1.6.3 Dairy Products 16\u003c\/p\u003e \u003cp\u003e1.6.4 Miscellaneous Applications 17\u003c\/p\u003e \u003cp\u003e1.7 Advantages of FD 17\u003c\/p\u003e \u003cp\u003e1.8 Limitations of FD 23\u003c\/p\u003e \u003cp\u003e1.9 Commercial Status 23\u003c\/p\u003e \u003cp\u003e1.9.1 Technological Applications in Food 23\u003c\/p\u003e \u003cp\u003e1.10 Conclusion and Future Perspectives 24\u003c\/p\u003e \u003cp\u003eReferences 24\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Mathematical Modeling of Freeze- Drying Process 31\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eKyuya Nakagawa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 31\u003c\/p\u003e \u003cp\u003e2.2 Principle of Freeze- Dryer 32\u003c\/p\u003e \u003cp\u003e2.2.1 Vacuum Freeze- Drying 32\u003c\/p\u003e \u003cp\u003e2.2.2 Atmospheric Freeze- Drying 34\u003c\/p\u003e \u003cp\u003e2.2.3 Water Vapor Transfer in Freeze- Dryer 36\u003c\/p\u003e \u003cp\u003e2.3 Mathematical Model for Freezing 39\u003c\/p\u003e \u003cp\u003e2.3.1 Thermal Balance during Freezing 39\u003c\/p\u003e \u003cp\u003e2.3.2 Examples of Simulation Results 41\u003c\/p\u003e \u003cp\u003e2.4 Mathematical Expression of the Progress of Freeze- Drying 47\u003c\/p\u003e \u003cp\u003e2.4.1 Primary Drying 47\u003c\/p\u003e \u003cp\u003e2.4.2 Secondary Drying 50\u003c\/p\u003e \u003cp\u003e2.4.3 Practical Approach for Modeling of Freeze- Drying 51\u003c\/p\u003e \u003cp\u003e2.5 One- Dimensional Model (r P –k V Model) 52\u003c\/p\u003e \u003cp\u003e2.6 Three- Dimensional Model (K cc Model) 55\u003c\/p\u003e \u003cp\u003e2.6.1 Case Classification of Freeze- Drying under Radiative Heat 55\u003c\/p\u003e \u003cp\u003e2.6.2 Radiative Heat to Product 56\u003c\/p\u003e \u003cp\u003e2.6.3 Radiative Heat to Tray 57\u003c\/p\u003e \u003cp\u003e2.6.4 Conductive Heat Transfer in the Frozen and Dried Layers 58\u003c\/p\u003e \u003cp\u003e2.6.5 Three- Dimensional Model (K cc Model) – Water Vapor Transfer 60\u003c\/p\u003e \u003cp\u003e2.6.6 Parameter Estimation by Ice Sublimation Test 62\u003c\/p\u003e \u003cp\u003e2.6.7 Estimation of Essential Surface Area 63\u003c\/p\u003e \u003cp\u003e2.6.8 Simulation Result Example 64\u003c\/p\u003e \u003cp\u003e2.7 Conclusion 66\u003c\/p\u003e \u003cp\u003eReferences 68\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Freeze Drying of Fruits and Vegetables 73\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eYogesh Kumar and Rajat Suhag\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 73\u003c\/p\u003e \u003cp\u003e3.2 Physical Characteristics of Freeze- Dried Fruits and Vegetables 74\u003c\/p\u003e \u003cp\u003e3.2.1 Color 74\u003c\/p\u003e \u003cp\u003e3.2.2 Shrinkage 75\u003c\/p\u003e \u003cp\u003e3.2.3 Rehydration Capacity 77\u003c\/p\u003e \u003cp\u003e3.2.4 Microstructure 78\u003c\/p\u003e \u003cp\u003e3.3 Biochemical Characteristics of Freeze- dried Fruits and Vegetables 80\u003c\/p\u003e \u003cp\u003e3.3.1 Antioxidant Activity 80\u003c\/p\u003e \u003cp\u003e3.3.2 Polyphenols 82\u003c\/p\u003e \u003cp\u003e3.3.3 Ascorbic Acid 83\u003c\/p\u003e \u003cp\u003e3.4 Freeze Drying for Encapsulation 89\u003c\/p\u003e \u003cp\u003e3.5 Applications of Freeze- dried Fruits and Vegetables 94\u003c\/p\u003e \u003cp\u003e3.6 Advantages and Disadvantages of Freeze Drying 97\u003c\/p\u003e \u003cp\u003e3.7 Conclusion 98\u003c\/p\u003e \u003cp\u003eReferences 98\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Freeze- Drying of Meat and Seafood Products 105\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRubén Agregán, Noemí Echegaray, Paulo E.S. Munekata, Manoj Kumar, Ruben Dominguez, Mirian Pateiro, and Jose M. Lorenzo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 105\u003c\/p\u003e \u003cp\u003e4.2 Principles of Freeze- Drying Technology 107\u003c\/p\u003e \u003cp\u003e4.3 Effect of Freeze- Drying on the Sensory Attributes of Meat and Seafood Products 108\u003c\/p\u003e \u003cp\u003e4.3.1 The Challenge of Imitating Fresh Meat 109\u003c\/p\u003e \u003cp\u003e4.3.2 The High Opportunities of Freeze- Drying in Seafood 111\u003c\/p\u003e \u003cp\u003e4.4 Stability of Freeze- Dried Meat and Seafood Products 114\u003c\/p\u003e \u003cp\u003e4.4.1 Advantages and Disadvantages in the Preservation of Meat by Freeze- Drying 116\u003c\/p\u003e \u003cp\u003e4.4.2 Suitability of Freeze- Drying to Stabilize Seafood Products 117\u003c\/p\u003e \u003cp\u003e4.5 Conclusions 120\u003c\/p\u003e \u003cp\u003eAcknowledgments 120\u003c\/p\u003e \u003cp\u003eReferences 120\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Freeze- Drying of Dairy Products 127\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSuchismita Roy and Gunvantsinh Rathod\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 127\u003c\/p\u003e \u003cp\u003e5.2 Application of Freeze- Drying in Different Dairy Products\/ Ingredients 128\u003c\/p\u003e \u003cp\u003e5.2.1 Milk 128\u003c\/p\u003e \u003cp\u003e5.2.2 Cheese 129\u003c\/p\u003e \u003cp\u003e5.2.3 Yogurt 129\u003c\/p\u003e \u003cp\u003e5.2.3.1 Rehydration of Freeze- Dried Yogurt 130\u003c\/p\u003e \u003cp\u003e5.3 Application of Freeze- Drying of Other Dairy Products 130\u003c\/p\u003e \u003cp\u003e5.3.1 Lactic Acid and Other Cultures 130\u003c\/p\u003e \u003cp\u003e5.3.1.1 Different Cryoprotectants Used During Freeze- Drying 134\u003c\/p\u003e \u003cp\u003e5.3.2 Application of Freeze- Drying on Colostrum 134\u003c\/p\u003e \u003cp\u003e5.3.3 Application of Freeze- Drying on Lactoferrin 135\u003c\/p\u003e \u003cp\u003e5.4 Spray Freeze- Drying 137\u003c\/p\u003e \u003cp\u003e5.4.1 Parameter of Spray Freeze- Drying 137\u003c\/p\u003e \u003cp\u003e5.4.1.1 Several Stages Are Involved in Atomizing the Product During Spray Freeze- Drying 137\u003c\/p\u003e \u003cp\u003e5.4.1.2 Freeze- Drying 138\u003c\/p\u003e \u003cp\u003e5.5 Advanced Freeze- Drying Methods 139\u003c\/p\u003e \u003cp\u003e5.5.1 Infrared Freeze- Drying 139\u003c\/p\u003e \u003cp\u003e5.5.2 High- Pressure Freeze- Drying 142\u003c\/p\u003e \u003cp\u003e5.5.3 Microwave Freeze- Drying (MWFD) 142\u003c\/p\u003e \u003cp\u003e5.6 Conclusion 143\u003c\/p\u003e \u003cp\u003eReferences 144\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Freeze- Drying of Probiotics for the Incorporation in Functional Foods: Drying Process, Viability, and Powder Properties 153\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eYasemin Ş. Küçükata, Hatice E. Kırtıl, and Ertan Ermiş\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 153\u003c\/p\u003e \u003cp\u003e6.2 Functional Foods 154\u003c\/p\u003e \u003cp\u003e6.3 Cultivation and FD of Probiotics 157\u003c\/p\u003e \u003cp\u003e6.4 Protection of Probiotics During FD 159\u003c\/p\u003e \u003cp\u003e6.5 Stability and Viability Assessment After FD 161\u003c\/p\u003e \u003cp\u003e6.5.1 Factors Affecting Survival and Stability 162\u003c\/p\u003e \u003cp\u003e6.5.2 Protective Agents to Improve Viability 163\u003c\/p\u003e \u003cp\u003e6.6 Properties of Freeze- Dried Probiotic Powders 165\u003c\/p\u003e \u003cp\u003e6.6.1 Comparison of Spray- Dried and Freeze- Dried Probiotic Powders 167\u003c\/p\u003e \u003cp\u003e6.7 Rehydration of Freeze- Dried Probiotics 169\u003c\/p\u003e \u003cp\u003e6.8 Conclusion and Future Trends 170\u003c\/p\u003e \u003cp\u003eReferences 170\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Freeze- Drying Effect on Nutrients and Their Stability 179\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eYogesh Gat and Papiha Gawande\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 179\u003c\/p\u003e \u003cp\u003e7.1.1 Food Quality Changes During Drying of Food 180\u003c\/p\u003e \u003cp\u003e7.1.2 Freezing Process 181\u003c\/p\u003e \u003cp\u003e7.1.3 Combined Application of Different Freeze- Drying Methods 182\u003c\/p\u003e \u003cp\u003e7.1.3.1 Microwave- assisted Freeze Drying (MD- FD) 183\u003c\/p\u003e \u003cp\u003e7.1.3.2 Foam- mat Freeze Drying (FM- FD) 183\u003c\/p\u003e \u003cp\u003e7.1.3.3 Far- infrared Radiation- assisted Freeze Drying (FIR- FD) 183\u003c\/p\u003e \u003cp\u003e7.2 Vitamin 183\u003c\/p\u003e \u003cp\u003e7.3 Minerals 189\u003c\/p\u003e \u003cp\u003e7.3.1 Microminerals 189\u003c\/p\u003e \u003cp\u003e7.3.2 Macro- minerals 190\u003c\/p\u003e \u003cp\u003e7.4 Bioactive Compounds 191\u003c\/p\u003e \u003cp\u003e7.4.1 Antioxidant Activity 194\u003c\/p\u003e \u003cp\u003e7.4.2 Anthocyanin 196\u003c\/p\u003e \u003cp\u003e7.4.3 Carotenoids 196\u003c\/p\u003e \u003cp\u003e7.5 Future Perspective 197\u003c\/p\u003e \u003cp\u003e7.6 Conclusion 198\u003c\/p\u003e \u003cp\u003eReferences 198\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Packaging of Freeze- Dried Products 203\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eTanuva Das, Donald Lyngdoh Nonglait, Devraj Rajput, and Shalini S. Arya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 203\u003c\/p\u003e \u003cp\u003e8.2 History of Freeze- Dried Foods 205\u003c\/p\u003e \u003cp\u003e8.3 Industrial Process of Freeze Drying 205\u003c\/p\u003e \u003cp\u003e8.3.1 Pre- Treatment Methods of Various Foods Before Freeze- Drying 207\u003c\/p\u003e \u003cp\u003e8.3.1.1 Blanching 207\u003c\/p\u003e \u003cp\u003e8.3.1.2 Osmotic Dehydration (OD) 208\u003c\/p\u003e \u003cp\u003e8.3.1.3 Pulsed- Electric Field (PEF) 208\u003c\/p\u003e \u003cp\u003e8.3.1.4 Ultrasound (US) 209\u003c\/p\u003e \u003cp\u003e8.4 Need for Good Packaging for Freeze- Dried Food Products 209\u003c\/p\u003e \u003cp\u003e8.4.1 Microbial Quality 209\u003c\/p\u003e \u003cp\u003e8.4.2 Chemical Quality 210\u003c\/p\u003e \u003cp\u003e8.4.3 Nutritional Quality 210\u003c\/p\u003e \u003cp\u003e8.4.4 Influence of Storage Quality 211\u003c\/p\u003e \u003cp\u003e8.5 Selection of Packaging Material 211\u003c\/p\u003e \u003cp\u003e8.5.1 Water Vapor Transmission Rate (WVTR) 211\u003c\/p\u003e \u003cp\u003e8.5.2 Gas Transmission Rate 211\u003c\/p\u003e \u003cp\u003e8.5.3 Tensile Strength and Elongation 211\u003c\/p\u003e \u003cp\u003e8.5.4 Tear Strength 212\u003c\/p\u003e \u003cp\u003e8.5.5 Heat Seal Strength 212\u003c\/p\u003e \u003cp\u003e8.5.6 Performance Properties 212\u003c\/p\u003e \u003cp\u003e8.6 Types of Packaging for Freeze- Dried Foods 213\u003c\/p\u003e \u003cp\u003e8.6.1 Modified Atmosphere Packaging (MAP) 213\u003c\/p\u003e \u003cp\u003e8.6.2 Flexible Packaging 215\u003c\/p\u003e \u003cp\u003e8.6.3 Shrink Film 216\u003c\/p\u003e \u003cp\u003e8.6.4 Cardboard Packaging 216\u003c\/p\u003e \u003cp\u003e8.6.5 Wax- Coated Cardboard 216\u003c\/p\u003e \u003cp\u003e8.6.6 Edible Films 216\u003c\/p\u003e \u003cp\u003e8.6.7 Cans and Glass Jars 217\u003c\/p\u003e \u003cp\u003e8.7 Quality Consideration During Packaging 218\u003c\/p\u003e \u003cp\u003e8.8 Case Studies of the Packaging of Freeze- Dried Food Products 219\u003c\/p\u003e \u003cp\u003e8.8.1 Packaging of Strawberries 219\u003c\/p\u003e \u003cp\u003e8.8.2 Packaging of Sour Cherries 219\u003c\/p\u003e \u003cp\u003e8.8.2.1 Packaging of Accelerated Freeze- Dried Fish Products 219\u003c\/p\u003e \u003cp\u003e8.9 Market Scenario 220\u003c\/p\u003e \u003cp\u003e8.9.1 Asia- Pacific 220\u003c\/p\u003e \u003cp\u003e8.9.2 European Market 220\u003c\/p\u003e \u003cp\u003e8.9.3 Freeze- Dried Food Market: Recent Developments 221\u003c\/p\u003e \u003cp\u003e8.10 Sustainability Aspects 222\u003c\/p\u003e \u003cp\u003e8.11 Safety Aspects of Freeze- Dried Product Packaging 222\u003c\/p\u003e \u003cp\u003e8.12 Principal Instrumental Techniques Employed for Packaging Controls 224\u003c\/p\u003e \u003cp\u003e8.12.1 Spectrophotometry 224\u003c\/p\u003e \u003cp\u003e8.12.2 Thermal Analysis Techniques 224\u003c\/p\u003e \u003cp\u003e8.12.3 Gas Transmission Analysis 224\u003c\/p\u003e \u003cp\u003e8.13 Conclusion and Future Scope 224\u003c\/p\u003e \u003cp\u003eReferences 225\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Advances in Freeze Drying to Improve Efficiency and Maintain Quality of Dehydrated Fruit and Vegetable Products 229\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSwati Sharma, Kalyan Barman, Hare Krishna, Surya N. Chaurasia, and Arun S. Mujumdar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 229\u003c\/p\u003e \u003cp\u003e9.2 Challenges in Freeze Drying 231\u003c\/p\u003e \u003cp\u003e9.2.1 Enhancement of Drying Kinetics 231\u003c\/p\u003e \u003cp\u003e9.2.2 Energy Intensity Reduction 231\u003c\/p\u003e \u003cp\u003e9.2.3 Scale- Up and Technical Transfer 232\u003c\/p\u003e \u003cp\u003e9.3 Novel Freeze Drying Systems 233\u003c\/p\u003e \u003cp\u003e9.3.1 Infrared- Assisted Freeze Drying 233\u003c\/p\u003e \u003cp\u003e9.3.2 Microwave- Assisted Freeze Drying 234\u003c\/p\u003e \u003cp\u003e9.3.3 Ultrasound- Assisted Freeze Drying 238\u003c\/p\u003e \u003cp\u003e9.4 Conclusion and Future Prospects 248\u003c\/p\u003e \u003cp\u003eReferences 248\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Commercial Applications of Freeze Drying in Food Processing 255\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eShiv Kumar, Rahul Mehra, Mouandhelmamou Hassani, Anuradha Mishra, and Arun Kumar Pandey\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 255\u003c\/p\u003e \u003cp\u003e10.2 Commercial Applications of Freeze- Dried Products 257\u003c\/p\u003e \u003cp\u003e10.2.1 Food Industry 257\u003c\/p\u003e \u003cp\u003e10.2.2 Dairy Industry 259\u003c\/p\u003e \u003cp\u003e10.2.3 Other Industry 259\u003c\/p\u003e \u003cp\u003e10.3 Cost Analysis of Freeze- Dried Food Products 260\u003c\/p\u003e \u003cp\u003e10.4 Industries Freeze- Drying Operation 261\u003c\/p\u003e \u003cp\u003e10.4.1 Pretreatments 261\u003c\/p\u003e \u003cp\u003e10.4.2 Freezing 261\u003c\/p\u003e \u003cp\u003e10.4.3 Primary Drying 263\u003c\/p\u003e \u003cp\u003e10.4.4 Secondary Drying 264\u003c\/p\u003e \u003cp\u003e10.4.5 Factors Affecting the Quality and Uniformity of Freeze- Dried Products 265\u003c\/p\u003e \u003cp\u003e10.5 Industrial Freeze- Drying Device 267\u003c\/p\u003e \u003cp\u003e10.5.1 Air Blast Freezer 267\u003c\/p\u003e \u003cp\u003e10.5.2 Fluidized Bed Freezers 268\u003c\/p\u003e \u003cp\u003e10.5.3 Contact Freezer 268\u003c\/p\u003e \u003cp\u003e10.5.4 Immersion Freezer 269\u003c\/p\u003e \u003cp\u003e10.5.5 Plate Freezer 269\u003c\/p\u003e \u003cp\u003e10.5.6 Cryogenic Freezers 269\u003c\/p\u003e \u003cp\u003e10.6 Future Prospects 270\u003c\/p\u003e \u003cp\u003e10.7 Conclusions 271\u003c\/p\u003e \u003cp\u003eReferences 271\u003c\/p\u003e \u003cp\u003eIndex 279\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Business \u0026amp; management [\u003ca title=\"See our other books on Business \u0026amp; management\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Business%20\u0026amp;%20management%20%5BKJ%5D%22\"\u003eKJ\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52431037759768,"sku":"9781119982067","price":105.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781119982067.jpg?v=1784768946","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/freeze-drying-of-food-products-fundamentals-processes-and-applications-hardback-9781119982067","provider":"Freshly Printed Books","version":"1.0","type":"link"}