Hello everyone,
We know many advantages of freeze-drying mehod on the nutritional and sensorial properties of foods. However, some reports cited some negative effects of this technique on property of foods. A bleaching effect on food color was reported in some studies. In our laboratory, we have found the same phenomenon of color bleached in freeze-dried Apricot. From your experience, did you envisage similar or another negative effect of freeze-drying?
Naser A ElSawy
I hope this chabter is benefit to you
- In book: Handbook of drying for dairy products Chapter 6
Chapter Freeze Drying
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