Glossary · Process & science

Lyophilization

The technical name for freeze-drying. Frozen material is placed under vacuum so that water sublimates from the solid phase, leaving a porous dry structure.

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. Primary drying The first and longest phase of a freeze-drying cycle. Secondary drying The final phase of a freeze-drying cycle. Eutectic point The temperature below which a solution is fully solid. Cycle endpoint The point at which secondary drying is complete and the product has reached its target moisture and water activity.

Articles that use this term

Technology How Tray Bed Depth Shapes Freeze-Dried Fruit Cycle Time and Uniformity Jul 7, 2026 · 7 min read
Technology How Shelf-Temperature Ramp Rate Shapes Freeze-Dried Fruit Drying Jun 29, 2026 · 7 min read
Technology How Vacuum Leak Rate Affects Freeze-Dried Fruit Cycle Reliability Jun 19, 2026 · 7 min read
Technology How Thermocouple Placement Changes Freeze-Dried Fruit Endpoint Confidence Jun 11, 2026 · 7 min read
Technology How Controlled Nucleation Changes Freeze-Dried Fruit Cycle Uniformity Jun 5, 2026 · 7 min read
Technology How Annealing Changes Freeze-Dried Fruit Drying Speed and Texture Jun 2, 2026 · 7 min read
Technology How Endpoint Checks Prevent Soft Centers in Freeze-Dried Fruit May 30, 2026 · 7 min read
Technology How Chamber Pressure Changes Freeze-Dried Fruit Drying Speed and Texture May 22, 2026 · 7 min read

← Back to all terms

Lyophilization

Related terms in Process & science

Articles that use this term