What You Need to Know
Blanching at 85 °C for 90 s inactivates polyphenol oxidase, preventing enzymatic browning while retaining sweetness. Rapid freezing at –30 °C forms fine ice crystals that preserve cell structure, and lyophilization at –40 °C under <0.1 mbar removes water by sublimation, inhibiting microbial growth. Cryogenic grinding at –196 °C avoids heat‑induced starch gelatinization and Maillard reactions, yielding a fine, free‑flowing powder.
The Science
Primary Reaction
Inactivation of polyphenol oxidase (PPO) and sublimation of water