COMPARISON OF SUBLIMATION DRYING TECHNOLOGY AND TRADITIONAL DRYING METHODS
Keywords:
Sublimation drying, lyophilization, traditional drying methods, infrared drying, convective drying, vacuum drying, food preservation, moisture removal, product quality, thermal degradation, bioactive compounds.Abstract
Sublimation drying, also known as lyophilization, is an advanced dehydration technique that preserves the nutritional, structural, and sensory characteristics of food products by removing moisture through the direct transition of ice to vapor under low pressure and temperature. This article provides a comprehensive comparative analysis between sublimation drying and traditional drying methods such as infrared, convective, and vacuum drying. Emphasis is placed on product quality, energy consumption, drying efficiency, and applicability across different food categories. The study highlights the superior performance of sublimation drying in preserving bioactive compounds, extending shelf life, and maintaining organoleptic properties, despite its higher operational costs and complex technical requirements. The findings suggest that while traditional drying methods remain viable for bulk and cost-effective processing, sublimation drying offers unmatched advantages for high-value and heat-sensitive food materials.
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