Glossary · Process & science

Sublimation

The phase transition from solid directly to vapor without passing through liquid. Freeze-drying removes water from frozen fruit by sublimation under low pressure, preserving the cellular 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. 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. 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.

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