Spray-freeze-drying as emerging and substantial quality enhancement technique in food industry

Spray-freeze-drying as emerging and substantial quality enhancement technique in food industry

Poornima Singh, Vinay Kumar Pandey, Rahul Singh, Aamir Hussain Dar

Abstract

Spray freeze drying is an emerging technology in the food industry with numerous applications. Its ability to preserve food quality, maintain nutritional value, and reduce bulk make it an attractive option to food manufacturers. Spray freeze drying can be used to reduce the water content of foods while preserving the shelf life and nutritional value. Spray freeze-drying of food products is a process that involves atomizing food into small droplets and then flash-freezing them. The frozen droplets are then placed in a vacuum chamber and heated, causing the liquid to evaporate and the solid particles to become a dry powder. Spray freeze drying has become a valuable tool for the food industry through its ability to process a wide range of food products. This review’s prime focus is understanding spray freeze-dried approaches and emphasizing their applicability in various products.

Keywords

Food products, Fruits & vegetables, Shelf life, Spray freeze drying