Freeze-drying, also known as lyophilization, is a form of dehydration. Food is first frozen, then dried under pressure to remove its water content. It is widely believed that freeze-drying is the best ...

A video featuring Alina Alexeenko, a professor in the School of Aeronautics and Astronautics and the Davidson School of Chemical Engineering at Purdue University, has been uploaded to the AP Video Hub ...

Germany, Bavaria, Munich, Scientist researching lyophilisation of proteins in laboratory Freeze drying has found many applications in the production of sensitive and high-value food, drink and ...

I am a bit of a food processing nerd. My master’s thesis was titled “Effects of high pressure processing on the microbiological, physical and sensory properties of pasteurized fluid milk products.” ...