Articles
| Open Access |
https://doi.org/10.37547/ajast/Volume05Issue04-11
Technology for Extending the Shelf Life of Food Products Using Freeze-Drying
Abstract
This article explores the application of freeze-drying (lyophilization) technology as a method for significantly extending the shelf life of food products while preserving their nutritional content, flavor, and structural integrity. It discusses the scientific principles behind the process, its advantages over conventional drying methods, and the specific sectors where freeze-drying has proven most effective. The paper also addresses technological developments, economic considerations, and consumer perceptions, positioning freeze-drying as a key innovation in the modern food industry.
Keywords
Freeze-drying, lyophilization, food preservation
References
Ratti, C. (2001). Hot air and freeze-drying of high-value foods: A review. Journal of Food Engineering, 49(4), 311–319.
Fellows, P. (2017). Food Processing Technology: Principles and Practice (4th ed.). Woodhead Publishing.
Tang, J., & Hong, Y. (2020). Freeze-drying technology in the food industry. Food Science and Human Wellness, 9(3), 203–212.
Claussen, I., et al. (2007). Quality aspects of freeze-dried food. Drying Technology, 25(10), 1753–1767.
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Copyright (c) 2025 S.N. Obloberdiyev, M.R. Jahongirova, M.Sh. Tugalova, N.I. Hayitova, D.F. Toshpulatova
This work is licensed under a Creative Commons Attribution 4.0 International License.