Effects of Vacuum and Atmospheric Freeze‐Drying on Quality of Shrimp, Turkey Flesh and Carrot Samples

To assess a technique of freeze‐drying at atmospheric pressure, the quality of shrimp, turkey flesh and carrot freeze‐dried by the conventional method in vacua, was compared to that of the same products freeze‐dried under atmospheric conditions. Shrinkage, ability to rehydrate, water retention, and color change as well as sensory analyses were used as indices to evaluate the effect of processing conditions. The atmospheric process induced greater quality loss than freezedrying in vacua. However, process techniques to improve upon the quality of the atmospheric freeze‐dried products are discussed.