冷冻干燥
冷冻干燥（freeze drying; lyophilisation; cryodesiccation），简称冻干，是一个利用冷冻方式干燥食材的方法，常用来保存易腐坏的食物，或是使得食物更容易运送。[1]冷冻干燥会先冷冻食物，再将周围压力降低，使得食物中冻结的冰直接升华，由固态变为气态。[2]
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参考文献
- ^ Ratti, Cristina. Advances in Food Dehydration. CRC Press. 2008-11-21: 209–235. ISBN 9781420052534 （英语）.
- ^ Fellows, P. (Peter),. Freeze drying and freeze concentration. Food processing technology : principles and practice 4th. Kent: Woodhead Publishing/Elsevier Science. 2017: 929–940 [2018-11-16]. ISBN 0081005237. OCLC 960758611. （原始内容存档于2020-03-14）.
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