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WEST LAFAYETTE, Ind. – Purdue University researchers and industry leaders are teaming up to transform the freeze-drying process, formally known as lyophilization, used to make everything from ...

Freeze drying is a process for preserving different types of food, and the benefits of freeze-dried food are many. While dehydrated foods sometimes have a very different texture and taste from their ...

Germany, Bavaria, Munich, Scientist researching lyophilisation of proteins in laboratory Freeze drying has found many applications in the production of sensitive and high-value food, drink and ...

In this video, different types of candy are placed in a freeze dryer to see how their texture, size, and flavor change during ...

Interest in intensified manufacturing is driving innovation in downstream technologies, according to the team behind a new predictive freeze-drying model designed with continuous processes in mind.

Richard Wood describes how the precise control and measurement of the thermodynamic properties of materials can improve freeze-drying processes Freeze-drying (lyophilization) is the process of ...

From left are Alina Alexeenko and Elizabeth Topp. Purdue University has created a new lyophilization consortium, LyoHUB, to improve freeze-drying technology. Topp, head of the Purdue’s Department of ...

A new freeze-dry method for salmon cubes that cuts processing time and energy consumption compared to current techniques, while retaining food quality, could be used on less appealing fish meat to add ...