Lyophilized Products
publication date: 12.01.2011 | author: Yvonne
Lyophilized product is characterized by a freeze dried products very good solubility and absorption by the body. Freeze-dried food is light and very importantly, retains all the nutrients, minerals and vitamins. Lyophilization is one of the most effective methods of food preservation. It involves freeze drying and freeze dried products freeze dried herbs are not resistant to heat. In the 50s of the twentieth century for the aerospace and military freeze-drying process was invented food. It is also applied in pharmaceutical factories, archeology, chemistry laboratories, biotechnology. Produced freeze-dried food is mainly designed for travelers and sportsmen. Recently, however, also produces a freeze-dried foods freeze dried vegetables for everyday home use as the most healthy, containing freeze dried with all the necessary ingredients for proper nutrition. Freeze drying is freeze dried fruits not only used in the food industry. Applies to this chilled mixture or liquid nitrogen. Damaged material freezes freeze dried to very low temperatures and then dried in such a way to skip the liquid phase. Freeze-drying process used to regenerate damaged and freeze dried mushrooms flooded, attacked by fungus and worms, libraries, archives, books and documents.
tags: freeze dried
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