The objective of this study was to comprehensively investigate the technological and physicochemical aspects of freeze-drying (lyophilization) as applied to raspberries. Due to the delicate cellular structure and high moisture content of raspberries, they are particularly sensitive to conventional drying methods, which often result in significant degradation of organoleptic and nutritional qualities. Freeze-drying, by contrast, offers a promising solution by preserving the original morphology, flavor, and bioactive compounds through sublimation of ice under low-pressure conditions. This work aimed to optimize the key parameters of the freeze-drying process—specifically the duration of the sublimation phase and the final drying temperature—to achieve maximal retention of quality indicators while minimizing processing time. The findings can contribute to improving the industrial-scale production of high-value, shelf-stable berry products for functional food applications.
Analysis of Raspberry Freeze-Drying Processes
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References
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