冷冻干燥

冷冻干燥(freeze drying; lyophilisation; cryodesiccation),简称冻干,是一个利用冷冻方式干燥食材的方法,常用来保存易腐坏的食物,或是使得食物更容易运送。[1]冷冻干燥会先冷冻食物,再将周围压力降低,使得食物中冻结的冰直接升华,由固态变为气态。[2]

相图中,气态和液态的边界是由三相点临界点,冷冻干燥(蓝色箭头)是将系统绕过三相点,避免由液态变为气态(绿色箭头)

参考文献

  1. ^ Ratti, Cristina. Advances in Food Dehydration. CRC Press. 2008-11-21: 209–235. ISBN 9781420052534 (英语). 
  2. ^ Fellows, P. (Peter),. Freeze drying and freeze concentration. Food processing technology : principles and practice 4th. Kent: Woodhead Publishing/Elsevier Science. 2017: 929–940 [2018-11-16]. ISBN 0081005237. OCLC 960758611. (原始内容存档于2020-03-14). 

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