Food engineering freeze-drying

Smyrl, T.G. LeMaguer, M. Retention of sparingly soluble volatile compounds during the freeze drying of model solutions. Journal of Food Process Engineering 2 (2), 151-170 (1978)... 

Water molecules are constantly in motion, even in ice. In fact, the translational and rotational mobility of water directly determines its availability. Water mobility can be measured by a number of physical methods, including NMR, dielectric relaxation, ESR, and thermal analysis (Chinachoti, 1993). The mobility of water molecules in biological systems may play an important role in a biochemical reaction s equilibrium and kinetics, formation and preservation of chemical gradients and osmotic pressure, and macromolecular conformation. In food systems, the mobility of water may influence the engineering processes — such as freezing, drying, and concentrating chemical and microbial activities, and textural attributes (Ruan and Chen, 1998). 

Anwar SH, Kunz B (2011) The influence of drying methods on the stabilization of fish oil microcapsules Comparison of spray granulation, spray drying, and freeze drying. Journal of Food Engineering 105 367-378. 

Heidebach, T. Foerst, R Kulozik, U., Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells. Journal of Food Engineering (2010) 98, 309-316. 

Yeu-Pyng, L., T. Jen-Homg, and V. An-Erl King, 2005. Effects of far-infrared radiation on the freeze-drying of sweet potato. Journal of Food Engineering, 68(2), 249. 

Mun, S., Cho, Y., Decker, E. A., McClements, D. J. (2008). Utilization of polysaccharide coatings to improve lieeze-thaw and freeze-dry stability of protein-coated lipid droplets. Journal of Food Engineering, 86, 508-518. 

Santacatalina, J. V., Fissore, D., Carcel, J. A., Mulct, A., Garcfa-Perez, J. V. (2015). Model-based investigation into atmospheric freeze drying assisted by power ultrasound. Journal of Food Engineering, 151, 7-15. 

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