Análisis de los posibles cambios en los aspectos físicos químicos de los alimentos sometidos a proceso de liofilización

Abstract

Freeze-drying is a dehydration process that has evolved over time, used by food industries for its worldwide application in food due to its high efficiency in water suppression. It is based on the elimination of water from a previously frozen product by sublimation of ice into steam in the primary drying stage, and then by desorption of unfrozen water during secondary drying. Freeze-dried products are primarily of the highest quality among dehydrated foods, particularly in terms of sensory attributes and nutrient retention. The present research work aims to examine the probable changes in the physical-chemical points of foods subjected to freeze-drying process by means of a bibliographic review, compiling information from various articles from scientific bases of the last 5 years, The extensive comparison of the physicochemical properties of the food showed in the data presented by the authors that there are differences in weight, humidity, Brix degrees, acidity and water activity. It is established that the freeze-drying process preserves better the organoleptic points of the food such as flavor, color, odor and texture and does not denaturalize the existing nutrients in the food.