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This document reviews recent trends in the pretreatment of food before freeze-drying (FD), highlighting various methods such as size reduction, blanching, and osmotic dehydration that can improve drying efficiency and product quality. Freeze-drying is noted for its ability to preserve the physical and nutritional properties of food, but it is energy-intensive, prompting the need for effective pretreatment techniques. The article discusses how different pretreatment methods influence the physicochemical prop

Author

kulgodmansi

Language

EN