What is the function of the secondary drying stage in freeze-drying?
Answer
To remove unfrozen, bound water molecules trapped within the solid structure
After the primary drying phase (sublimation) removes most of the ice, the secondary drying stage, also known as desorption, involves raising the temperature while maintaining the vacuum. This step is essential for extracting the residual, bound water molecules that remain tightly held within the food's structure, ensuring the final product is completely stable and dehydrated.
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