Processing of agricultural products by lyophilization

Bekić Šarić, Bojana (2022) Processing of agricultural products by lyophilization. In: II international scientific conference "Sustainable agriculture and rural development". Institute of Agricultural Economics, Belgrade, pp. 201-210. ISBN 978-86-6269-110-1

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Abstract

Lyophilization is the process of removing water from a frozen product by drying, where the water from the frozen phase passes directly into the gaseous state, without turning into a liquid. In this way, easily perishable products are preserved, since the removal of water prevents the growth and reproduction of bacteria that would lead to their spoilage. Lyophilization as a way of food processing increases the shelf life of products, without the need to add artificial preservatives, while preserving their nutritional value. The lyophilization technology can be used in the processing of fruits, vegetables, bee products and other primary agricultural products, in order to obtain innovative, healthy and safe agro-food products of high nutritional value. The aim of this review paper is to present methods of preserving fruits and vegetables by drying, with an emphasis on the process of lyophilization, as an innovative modern method of drying and processing of primary agricultural products.

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