Technological innovations in freeze drying: Enhancing efficiency, sustainability, and food quality
Freeze drying (FD) is a leading method for preserving food quality, particularly for heat-sensitive products; however, significant operational costs and slow throughput constrain its use. These drawbacks, along with growing environmental awareness and the need for sustainability, are putting pressur...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Springer
2025
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/176506 |
| _version_ | 1855533676361678848 |
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| author | Al Faruq, Abdulla Farahnaky, Asgar Dokouhaki, Mina Khatun, Husne Ara Trujillo, Francisco J. Majzoobi, Mahsa |
| author_browse | Al Faruq, Abdulla Dokouhaki, Mina Farahnaky, Asgar Khatun, Husne Ara Majzoobi, Mahsa Trujillo, Francisco J. |
| author_facet | Al Faruq, Abdulla Farahnaky, Asgar Dokouhaki, Mina Khatun, Husne Ara Trujillo, Francisco J. Majzoobi, Mahsa |
| author_sort | Al Faruq, Abdulla |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Freeze drying (FD) is a leading method for preserving food quality, particularly for heat-sensitive products; however, significant operational costs and slow throughput constrain its use. These drawbacks, along with growing environmental awareness and the need for sustainability, are putting pressure on the industry to enhance energy efficiency and the overall sustainability of FD practices. This review outlines the latest advances in improving the energy efficiency of freezing and freezing and FD processes, thereby reducing processing time and energy consumption. These improvements involve a combination of innovative technologies such as radiofrequency (RF), high-pressure (HP), magnetic field (MF), high-voltage electric field (HVEF), microwave (MW), infrared radiation (IR), ultrasound (US), and instant controlled pressure drop (DIC). In particular, hybrid systems that integrate these technologies with FD have shown synergistic benefits in enhancing drying kinetics and reducing processing costs. This review also discusses the influence of alternative pretreatments on the efficiency of FD and the quality of the resulting dry products. Combining advanced technologies with freezing and FD processes significantly increased mass transfer rates, shortened processing times, reduced energy consumption, and produced superior-quality foods. Recent trends also include the application of artificial intelligence (AI) and machine learning to model, monitor, and optimise FD processes, enabling data-driven decision-making and improved process control. These advances have the potential to revolutionise the food industry by allowing greater control over ice crystal nucleation rates and sizes, reducing production costs, and improving the overall quality of final products. In addition, novel pretreatments significantly improve mass and heat transfer, shorten processing time, minimise nutrient losses and improve the overall quality of the end products. These innovations have important implications for scaling FD in industrial applications and advancing sustainable food processing systems. |
| format | Journal Article |
| id | CGSpace176506 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Springer |
| publisherStr | Springer |
| record_format | dspace |
| spelling | CGSpace1765062025-11-12T04:58:46Z Technological innovations in freeze drying: Enhancing efficiency, sustainability, and food quality Al Faruq, Abdulla Farahnaky, Asgar Dokouhaki, Mina Khatun, Husne Ara Trujillo, Francisco J. Majzoobi, Mahsa freeze drying food processing food quality energy efficiency sustainability microwave ultra sound infrared radiation high pressure technology artificial intelligence Freeze drying (FD) is a leading method for preserving food quality, particularly for heat-sensitive products; however, significant operational costs and slow throughput constrain its use. These drawbacks, along with growing environmental awareness and the need for sustainability, are putting pressure on the industry to enhance energy efficiency and the overall sustainability of FD practices. This review outlines the latest advances in improving the energy efficiency of freezing and freezing and FD processes, thereby reducing processing time and energy consumption. These improvements involve a combination of innovative technologies such as radiofrequency (RF), high-pressure (HP), magnetic field (MF), high-voltage electric field (HVEF), microwave (MW), infrared radiation (IR), ultrasound (US), and instant controlled pressure drop (DIC). In particular, hybrid systems that integrate these technologies with FD have shown synergistic benefits in enhancing drying kinetics and reducing processing costs. This review also discusses the influence of alternative pretreatments on the efficiency of FD and the quality of the resulting dry products. Combining advanced technologies with freezing and FD processes significantly increased mass transfer rates, shortened processing times, reduced energy consumption, and produced superior-quality foods. Recent trends also include the application of artificial intelligence (AI) and machine learning to model, monitor, and optimise FD processes, enabling data-driven decision-making and improved process control. These advances have the potential to revolutionise the food industry by allowing greater control over ice crystal nucleation rates and sizes, reducing production costs, and improving the overall quality of final products. In addition, novel pretreatments significantly improve mass and heat transfer, shorten processing time, minimise nutrient losses and improve the overall quality of the end products. These innovations have important implications for scaling FD in industrial applications and advancing sustainable food processing systems. 2025-06-24 2025-09-16T13:32:28Z 2025-09-16T13:32:28Z Journal Article https://hdl.handle.net/10568/176506 en Open Access application/pdf Springer Al Faruq, Abdulla, Asgar Farahnaky, Mina Dokouhaki, Husne Ara Khatun, Francisco J. Trujillo, and Mahsa Majzoobi. "Technological Innovations in Freeze Drying: Enhancing Efficiency, Sustainability, and Food Quality." Food Engineering Reviews (2025): 1-25. |
| spellingShingle | freeze drying food processing food quality energy efficiency sustainability microwave ultra sound infrared radiation high pressure technology artificial intelligence Al Faruq, Abdulla Farahnaky, Asgar Dokouhaki, Mina Khatun, Husne Ara Trujillo, Francisco J. Majzoobi, Mahsa Technological innovations in freeze drying: Enhancing efficiency, sustainability, and food quality |
| title | Technological innovations in freeze drying: Enhancing efficiency, sustainability, and food quality |
| title_full | Technological innovations in freeze drying: Enhancing efficiency, sustainability, and food quality |
| title_fullStr | Technological innovations in freeze drying: Enhancing efficiency, sustainability, and food quality |
| title_full_unstemmed | Technological innovations in freeze drying: Enhancing efficiency, sustainability, and food quality |
| title_short | Technological innovations in freeze drying: Enhancing efficiency, sustainability, and food quality |
| title_sort | technological innovations in freeze drying enhancing efficiency sustainability and food quality |
| topic | freeze drying food processing food quality energy efficiency sustainability microwave ultra sound infrared radiation high pressure technology artificial intelligence |
| url | https://hdl.handle.net/10568/176506 |
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