Glossary · Process & science

Secondary drying

The final phase of a freeze-drying cycle. Bound water — the moisture still held inside the cell structure — is removed at higher shelf temperatures to reach the residual moisture target.

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. 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 Piece Thickness Changes Freeze-Dried Fruit Cycle Time and Texture May 12, 2026 · 7 min read

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