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.
In addition, Basic's dehydrofreezing process introduces an added food safety element, he says.