FOOD TECHNOLOGY

Detailed explanation-1: -The process of lyophilization, or freeze-drying involves removing water from a material by sublimation and desorption.

Detailed explanation-2: -Freeze Drying is a process in which a completely frozen sample is placed under a vacuum in order to remove water or other solvents from the sample, allowing the ice to change directly from a solid to a vapor without passing through a liquid phase.

Detailed explanation-3: -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.

Detailed explanation-4: -There are three stages in the process: freezing, sublimation drying, and desorption drying. The freezing phase is the most critical in the entire freeze-drying process. It is important to freeze foods rapidly in order to avoid the formation of large ice crystals, which deteriorate the final product quality.