Freeze-drying, lyophilisation is the best procedure among drying processes to preserve the stability of functional elements in plants animals. The extension of this method is set back by the high cost of maintaining its machinery. The aim of the research is developing the profitability of lyophilisation and creating applications for food that contain valuable components and have long preservation time. We investigate the making of spices, vegetables, fruits and meat made with sous vide technology and that changes in their components during the lyophilisation process.
Required language skills: Hungarian Recommended language skills (in Hungarian): English Further requirements: MSc degree