FOOD TECHNOLOGY

Detailed explanation-1: -Freeze drying is a process that dehydrates frozen foods placed inside a vacuum. The moisture in the foods converts into a gaseous vapor that leaves the food during processing. This removal of water content from frozen food is called sublimation.

Detailed explanation-2: -Drying or “dehydrating” food is a method of food preservation that removes enough moisture from the food so bacteria, yeast and molds cannot grow.

Detailed explanation-3: -During vacuum drying, high-energy water molecules diffuse to the surface and evaporate due to low pressure. Due to the absence of air, vacuum drying prevents oxidation and maintains the color, texture, and flavor of the dried products. Microwave–vacuum drying is the combination of microwave drying and vacuum drying.

Detailed explanation-4: -Lyophilization, also known as freeze drying, is a process used for preserving biological material by removing the water from the sample, which involves first freezing the sample and then drying it, under a vacuum, at very low temperatures. The low pressure environment helps minimize oxidation during drying.