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Effects of Vacuum and Atmospheric Freeze-Drying on Quality of Shrimp, Turkey Flesh and Carrot Samples

✍ Scribed by OSEI BOEH-OCANSEY

Book ID
108810466
Publisher
Institute of Food Technologists
Year
1984
Tongue
English
Weight
543 KB
Volume
49
Category
Article
ISSN
0022-1147

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## Abstract Freeze‐drying (FD) is a useful technique for removing water from biological tissues, such as food samples. Cellular components freeze at once, and the ice sublimates under conditions of high vacuum and low temperatures. Because biological activity is restricted during FD, the degradatio