冷冻干燥

冷冻干燥（freeze drying; lyophilisation; cryodesiccation），简称冻干，是一个利用冷冻方式干燥食材的方法，常用来保存易腐坏的食物，或是使得食物更容易运送。^[1]冷冻干燥会先冷冻食物，再将周围压力降低，使得食物中冻结的冰直接升华，由固态变为气态。^[2]

参考文献

^ Ratti, Cristina. Advances in Food Dehydration. CRC Press. 2008-11-21: 209–235. ISBN 9781420052534 （英语）.
^ Fellows, P. (Peter),. Freeze drying and freeze concentration. Food processing technology : principles and practice 4th. Kent: Woodhead Publishing/Elsevier Science. 2017: 929–940 [2018-11-16]. ISBN 0081005237. OCLC 960758611. （原始内容存档于2020-03-14）.

外部链接

FDA Guide to Inspection of Lyophilization of Parenterals（页面存档备份，存于互联网档案馆）

这是一篇与食物相关的小作品。您可以通过编辑或修订扩充其内容。

[:2-1] Ratti, Cristina. Advances in Food Dehydration. CRC Press. 2008-11-21: 209–235. ISBN 9781420052534 （英语）.

[:0-2] Fellows, P. (Peter),. Freeze drying and freeze concentration. Food processing technology : principles and practice 4th. Kent: Woodhead Publishing/Elsevier Science. 2017: 929–940 [2018-11-16]. ISBN 0081005237. OCLC 960758611. （原始内容存档于2020-03-14）.

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