accelerated freeze-drying



  • freeze-drying in which the rate of temperature drop between 0 and –5°C is very rapid, thus preventing the growth of ice crystals which would disrupt the cells and destroy the texture of the food, and in which heat is supplied to the food whilst under high vacuum and at a low temperature to remove the free and combined water


  • noun a method of preserving food by heating it for a short time, then freezing it rapidly and drying it in a vacuum.