Sušenje voća koje se obavlja sublimacijom leda. Sušenje se obavlja na niskim temperaturama (-50oC), sniženim pritiscima i smanjenim prisustvom kiseonika
Jangam, S.V; Law, C.L; Mujumdar, A.S (2010): Drying of Foods, Vegetables and Fruits. Volume 1, ISBN: 978-981-08-6759-1, Published in Sigapur., ,
Termin:
freeze drying
Definicija:
Drying of the fruit is performed by sublimation of ice. Drying is carried out at low temperatures (-50 ° C), reduced pressures and reduced by the presence of oxygen.
freeze drying