Freeze Drying or Lyophilization


  • This is the process of removing water from frozen foods.
  • The removal of water is accomplished by sublimation, i.e the water in the frozen meat evaporates without melting of ice.
  • Frozen meat is subjected to controlled vacuum and temperature conditions to accomplish the removal of water, by sublimation.
  • The food product must be in comminuted form (sliced or diced) and packaging must be completely moisture proof since, the dried products are hygroscopic.
  • This process can preserve beef, pork, chicken and shellfish.
  • Whole steaks and chops can be freeze dried.
  • Since, meat has high moisture content, it is expensive to preserve meat by lyophilization.
  • The advantages of lyophilization are shrinkage and distortion of shape are very minimal, and retention of flavour and nutrition is excellent.
Last modified: Saturday, 3 December 2011, 8:58 AM