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The document discusses three food preservation techniques: lyophilisation (freeze drying), cryogenic freezing, and dehydro-freezing, detailing their principles, processes, advantages, limitations, and applications. Lyophilisation preserves quality through sublimation under vacuum but is costly and time-consuming, while cryogenic freezing offers rapid freezing with minimal damage, and dehydro-freezing optimizes energy efficiency by combining partial dehydration with freezing. Each method is selected based on

Author

The Tilaka

Language

EN