Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities.

Freeze-drying is an excellent method for dehydration due to its benefits, including increased shelf-life, unique texture, and, in particular, good nutritive quality. However, the applicability of traditional freeze-drying systems in the food industry is still challenging owing to their prolonged drying duration, extraordinary energy usage, and high process cost. Therefore, the need to upgrade or develop conventional freeze-dryers for common or sophisticated food structures is ever-increasing.