A freeze drying method including vacuuming freezing food, confirming operational status of at least one of a pressure sensor, a temperature sensor, a heating system, a cooling system, and/or a vacuum pump, and/or performing at least one of pre-frozen or not frozen status check, a chamber pre-freezing process, a vacuum leak check, a drying process, a final dry process, including any of such processes described in the specification.

A freeze drying method including vacuuming freezing food, confirming operational status of at least one of a pressure sensor, a temperature sensor, a heating system, a cooling system, and/or a vacuum pump, and/or performing at least one of pre-frozen or not frozen status check, a chamber pre-freezing process, a vacuum leak check, a drying process, a final dry process, including any of such processes described in the specification.

Roll-to-roll freeze-drying (lyophilization) system and process for facilitating freeze-drying processes and enabling the collection of data by which a freeze-drying process can be monitored and evaluated. Such a system includes a roll-to-roll freeze-drying apparatus adapted to continuously freeze and dry a liquid to form a freeze-dried and encapsulate freeze-dried sheet portions of the freeze-dried sheet to create premeasured pouches containing the freeze-dried sheet portions. The system further includes a metrology section that monitors any of the freeze-dried sheet and the freeze-dried sheet portions during the freezing and drying of the liquid to generate data for controlling the freezing and drying of the liquid.

Roll-to-roll freeze-drying (lyophilization) system and process for facilitating freeze-drying processes and enabling the collection of data by which a freeze-drying process can be monitored and evaluated. Such a system includes a roll-to-roll freeze-drying apparatus adapted to continuously freeze and dry a liquid to form a freeze-dried and encapsulate freeze-dried sheet portions of the freeze-dried sheet to create premeasured pouches containing the freeze-dried sheet portions. The system further includes a metrology section that monitors any of the freeze-dried sheet and the freeze-dried sheet portions during the freezing and drying of the liquid to generate data for controlling the freezing and drying of the liquid.

An aerated food product is provided which includes Volvariella volvacea extract. Also provided is the use of a Volvariella volvacea extract in a method of inhibiting bubble coarsening in aerated food products.

An aerated food product is provided which includes Volvariella volvacea extract. Also provided is the use of a Volvariella volvacea extract in a method of inhibiting bubble coarsening in aerated food products.

Various implementations of a freeze-drying method are described where the material is cooled by reducing the pressure in a chamber to evaporate and/or sublimate water in the material. In one implementation, the material is dried in the chamber by sublimating ice in the material to water vapor. In another implementation, the freeze-drying method includes actively cooling the chamber. In another implementation, at least a portion of the water vapor is deposited on an actively cooled interior surface of the chamber. In another implementation, the freeze-drying method includes cooling the material to −25° F. or below. In another implementation, the material is cooled at approximately ambient pressure to 30° F. or below and then cooled by reducing the pressure in the chamber.

Various implementations of a freeze-drying method are described where the material is cooled by reducing the pressure in a chamber to evaporate and/or sublimate water in the material. In one implementation, the material is dried in the chamber by sublimating ice in the material to water vapor. In another implementation, the freeze-drying method includes actively cooling the chamber. In another implementation, at least a portion of the water vapor is deposited on an actively cooled interior surface of the chamber. In another implementation, the freeze-drying method includes cooling the material to −25° F. or below. In another implementation, the material is cooled at approximately ambient pressure to 30° F. or below and then cooled by reducing the pressure in the chamber.

Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solution to form a solution or dispersion of the compound; and b. drying the solution or dispersion to form a solution or solid dispersion of the compound wherein the compound has an increased dissolution rate in water as compared to the compound when dissolved in water alone.

Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solution to form a solution or dispersion of the compound; and b. drying the solution or dispersion to form a solution or solid dispersion of the compound wherein the compound has an increased dissolution rate in water as compared to the compound when dissolved in water alone.