4. Freeze-drying process control

4.1 Product quality

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4.1.1 Quality criteria

Like all food processes, freeze-drying is carried out in such a way as to ensure the desired transformations, while minimizing undesirable ones. First and foremost, a freeze-dried product must have a final water content (or water activity) low enough to ensure long-term preservation. But beyond this, other properties will be sought in a freeze-dried product, first and foremost instant rehydratability, which gives the product an original quality of service. In addition to hygienic...