Abstract
Freeze-drying or lyophilization is defined as a method of removing water by sublimation of ice crystals from frozen material. When compared to products dried with traditional methods, suitable parameters of process application allow the best quality products to be obtained. Freeze-drying method has been successfully applied to different food products such as meats, coffee, juices, dairy products, pumpkin, strawberries, guava, spices, tomatoes etc. Recently, the market for ‘natural’ and ‘organic’ foods is strongly growing as well as the consumer’s demand for foods with minimal processing and high quality. From this perception, the market for freeze-dried processed foods is not only increasing but also diversifying.
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