Read in Español Sign Up for Industry Notes
Freeze-Dried-Fruitcom
The field guide to freeze-dried fruit quality, processing, and market trends.
Glossary · Process & science

Eutectic point

The temperature below which a solution is fully solid. For freeze-drying fruit, the product must stay below its eutectic or collapse temperature during primary drying or it will lose structure.

Related terms in Process & science

Water activity (aw) A measure of how available the water in a food is, reported on a 0–1 scale. Moisture content The percentage of a product's weight that is water. Sublimation The phase transition from solid directly to vapor without passing through liquid. Lyophilization The technical name for freeze-drying. Primary drying The first and longest phase of a freeze-drying cycle. Secondary drying The final phase of a freeze-drying cycle. Cycle endpoint The point at which secondary drying is complete and the product has reached its target moisture and water activity.

No articles currently link to this term. Try searching the archive.

← Back to all terms