FREEZE DRYING OF FOOD PRODUCTS AN ACCESSIBLE GUIDE TO SAFELY DEHYDRATING FOOD Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze drying is the most reliable method for preserving and distributing high-quality products. _Freeze Drying of Food Products _provides a concise, accessible overview of freeze-drying techniques and their modern applications. Beginning with the basic principles and processes of freeze drying, it incorporates specific discussion of freeze-drying different categories of food products, before moving to an analysis of recent developments in freeze-drying technology. The result is a key publication in the fight to extend the shelf-life of food products and expand the distribution of high-quality freeze-dried foods. _Freeze Drying of Food Products _readers will also find: * An editorial team with a wide range of pertinent research experience * Detailed discussion of different freeze-drying processes such as vacuum drying, atmospheric drying, and spray drying * Commercial applications of freeze-dried food products _Freeze Drying of Food Products _is ideal for researchers and industry professionals involved in food production, food distribution, or food biotechnology, as well as students studying these and other related fields.