Freeze Dry Technology was developed in the first quarter of the 1900s. The first lyophilizing device was derived from a chemical pump developed by Benedict & Manning in 1905.
Instant coffee, renewed from lyophilization by pharmaceutical and bio-technology companies since the 1930s, on the other hand, the first freeze-dried food sample, was first developed by Nestlé in 1938 at the request of Brazil to find a solution to its excess coffee stocks.
Lyophilization (freeze dry) is a preservation technique that goes through a process called sublimination to dry the substance.
The water in the products is initially frozen and in this state, it is removed by sublimation.
Sublimation is the transition of the substance from the solid (ice) state to the gas (water vapor) state, bypassing the liquid state of the substance, that is, without the possibility of melting the ice. The icy water evaoprates directly in the low pressure environment in case of a slight temperature rise. Thus, high temperatures are not needed to achieve drying.
Thus, it does not cause changes such as cleavage in the molecular and cell structure of the products.
Their inner and outer structures do not deteriorate, they almost preserve their original state.
Areas of usage of lyophilization
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