freeze-drying
Sign in to saveAlso known as lyophilisation, lyophilization, cryodesiccation
low-temperature dehydration process
OverviewAI-generated
Freeze-drying is a process associated with the preparation of freeze-dried foods. In food product databases, items in this category are classified with a Nutri-Score of D and a NOVA group rating of 1. There are six specific products listed under this category.
The subject has been the focus of extensive academic research, with 23,167 related entries found in medical literature databases. Additionally, the topic is widely discussed in encyclopedic resources, where it is referenced by 368 other articles.
Synthesized by Vinony from 8 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 6 products
via Open Food Facts · ODbL
Research
23,167 papers- Freeze-drying revolution: unleashing the potential of lyophilization in advancing drug delivery systems.Drug delivery and translational research · 2024
- Freeze-drying of mammalian sperm.Methods in molecular biology (Clifton, N.J.) · 2015
- Freeze-drying: A flourishing strategy to fabricate stable pharmaceutical and biological products.International journal of pharmaceutics · 2022
- High efficient freeze-drying technology in food industry.Critical reviews in food science and nutrition · 2022
- Spray freeze drying: Emerging applications in drug delivery.Journal of controlled release : official journal of the Controlled Release Society · 2019
via PubMed
~27 min read
Encyclopedic overview
Freeze-dried strawberries
Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product and lowering pressure, thereby removing the ice by sublimation. This is in contrast to dehydration by most conventional methods that evaporate water using heat.
Excerpted from Wikipedia’s “freeze-drying” article, available under the CC BY-SA 4.0 licence.