Description
Sublimation‑based flavor concentration uses freeze‑drying to remove water as vapor under reduced pressure, concentrating flavors without applying heat that would degrade volatile aromatics.
Technical
During primary drying, ice sublimates directly to vapor at temperatures between –30 °C and –40 °C and pressures of 0.1–0.2 mbar, preserving heat‑sensitive volatiles. Secondary drying at 20–30 °C removes bound water to reach <1 % residual moisture, ensuring a stable, low‑moisture product with intensified taste while maintaining sensory quality.
Science
Primary Reaction
sublimation of ice to vapor under reduced pressure
Sensory Profile
Aroma ()
intenseconcentratedaromaticfloralsweetearthyherbalfruityspicytoasted