Chemistry: An Introduction to General, Organic, and Biological Chemistry (12th Edition)

Published by Prentice Hall
ISBN 10: 0321908449
ISBN 13: 978-0-32190-844-5

Chapter 3 - Section 3.7 - Changes of State - Questions and Problems - Page 83: 3.39b

Answer

This process describes sublimation.

Work Step by Step

In freeze drying, food is first rapidly frozen. The pressure is then lowered enough to allow the water in the substance to directly enter the gas phase without going through the liquid phase.
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