Theoretical Research on Forest Fruit Conservation by Lyophilization

Abstract

The paper presents several theoretical aspects related to the technological process of forest-fruit conservation by lyophilization. Lyophilization has proved to be particularly effective, because it ensures product conservation for long periods, without significant loss of Physico-chemical properties. It proves that the use of lyophilization in the plant-origin food industry constantly extends, this method offering superior results compared to other conservation methods.