冷凍乾燥

冷凍乾燥（freeze drying; lyophilisation; cryodesiccation），簡稱凍乾，是一個利用冷凍方式乾燥食材的方法，常用來保存易腐壞的食物，或是使得食物更容易運送。^[1]冷凍乾燥會先冷凍食物，再將周圍壓力降低，使得食物中凍結的冰直接昇華，由固態變為氣態。^[2]

外部連結

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

这是一篇小作品。你可以通过编辑或修订扩充其内容。

^ 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）.

[: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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