GefrierTrocknungsverfahren
GefrierTrocknungsverfahren, commonly referred to as freeze-drying or lyophilisation, is a dehydration process that removes water from a product by freezing it and subsequently sublimating the ice under low pressure. The technique is widely employed in the food, pharmaceutical, and biotechnological industries to preserve heat‑sensitive materials while maintaining their structural integrity, flavour, and bioactivity.
The process consists of three main stages. Firstly, the product is rapidly frozen to lock in its
Key advantages include reduced oxidation, high product stability, and lower energy consumption compared with conventional drying.
Applications span from the preservation of fruits, cheeses, and medicinal compounds to the preparation of powdered