Potential of atmospheric freeze-drying as a food production technique

Abstract

Freeze-drying (lyophilization) is a drying method characterized by using sublimation as one of the dehydration principles. This paper presents an atmospheric freeze-drying technique, which is a freeze-drying process that does not use a vacuum condition. The characteristics of foods dried by atmospheric freeze-drying are introduced in terms of various properties, such as retention of vitamins, anti-oxidative properties, and lipid oxidation. It is expected to delay lipid oxidation during storage and retain food functional components, in addition to ensuring superior taste appeal, by applying appropriate processing conditions. By clarifying the significance of this process, we hope to suggest the potential of atmospheric freeze-drying as a food manufacturing technology for labor-saving production of high-quality products.