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Pangatusan beku, uga dikenal minangka limofilisasi utawa cryodeiccation, minangka proses dehidrasi suhu sing murah [1] sing kalebu pembekuan produk, nyuda tekanan, banjur ngilangi es kanthi sublimasi .[2] Iki beda karo dehidrasi kanthi cara konvensional sing nguap banyu kanthi nggunakake panas.[3]

Amarga suhu sing sithik digunakake ing proses,[1] kualitas produk rehidrasi apik banget, lan bentuk asli produk dijaga.[4] Aplikasi utama pangatusan beku kalebu biologis (kaya ta, bakteri lan ragi), biomedis (kaya ta, transplantasi bedah), pangolahan panganan (kaya ta kopi) lan pengawetan

Rujukan[besut | besut sumber]

  1. a b Ratti, Cristina (2008-11-21). Advances in Food Dehydration (ing basa Inggris). CRC Press. pp. 209–235. ISBN 9781420052534.
  2. Fellows, P. (Peter) (2017). "Freeze drying and freeze concentration". Food processing technology : principles and practice (4th ed.). Kent: Woodhead Publishing/Elsevier Science. pp. 929–940. ISBN 978-0081005231. OCLC 960758611.
  3. Prosapio, Valentina; Norton, Ian; De Marco, Iolanda (2017-12-01). "Optimization of freeze-drying using a Life Cycle Assessment approach: Strawberries' case study" (PDF). Journal of Cleaner Production (ing basa Inggris). 168: 1171–1179. doi:10.1016/j.jclepro.2017.09.125. ISSN 0959-6526.
  4. Ratti, C (2001). "Hot air and freeze-drying of high-value foods: a review". Journal of Food Engineering. 49 (4): 311–319. doi:10.1016/s0260-8774(00)00228-4.