dehydrofreezing

dehydrofreezing

[dē¦hī·drō′frēz·iŋ]
(food engineering)
A dual process for preserving food which involves partial dehydration followed by quick freezing.
References in periodicals archive ?
Robbers MR, Singh P and LM Cunba Osmotic-Convective Dehydrofreezing Process for Drying Kiwi Fruit.
A new technique, dehydrofreezing, will continue to be essential as it partially evaporates moisture of individually quick-frozen vegetables prior to freezing so that less cell damage occurs, leading to less drip loss and greater textural integrity during preparation.
We also detailed the limitations of dehydrofreezing, and as far back as 1959 very accurately showed that the problems of irradiated foods were so great they might not be solved in our lifetime.