Wɔde durian a wɔayam no nwini di dwuma kɛse de yɛ nneɛma a wɔde yɛ paanoo, nneɛma a wɔde yɛ tii ne nnuan a wɔde di dwuma ntɛm ara. Rehydration ratio da emu porous‐structure tebea adi tẽẽ na ɛyɛ nhwehwɛmu ade a ɛho hia ma amannɔne adetɔfo a wɔkorɔn. Wɔ Musang‐King durian a asikre pii wom ho no, nhyehyɛe a wɔmfa nni dwuma yiye no ma nsu a ɛsan nya bio, nsu a ɛtwetwe nsu a ɛdɔɔso ne nsu a ɛyɛ den ba. Adwumayɛbea pii de wɔn adwene si akyi hwɛbea nkutoo so bere a wobu wɔn ani gu nsu a wɔsan de ma no adwumayɛ so, enti nneɛma betumi akɔ aguadi akwan a ɛba fam nkutoo so.
Pre‐freezing na ɛkyerɛ ice‐crystal kɛse na ɛkyerɛkyerɛ pore nhyehyɛe mu bio wɔ sublimation akyi. Ɛsɛ sɛ wɔkwati ultra‐fast freezing ma durian a asikre pii wom. Nsukyenee nketenkete a ɛnam nwini a ɛyɛ ntɛmntɛm so ba no gyaw ntini teateaa wɔ sublimation akyi na esiw nsu molecule a ɛkɔ mu ne rehydration adwumayɛ a ɛba fam no kwan. Controlled slow pre‐freezing ma nsukyenee‐crystals a ne kɛse yɛ mmerɛw na ɛyɛ porous channels a ɛka bom yiye ma nsu a wɔsan nya no yiye. Nanso, nwini a wɔde bɛhyɛ mu no ntumi nyɛ brɛoo dodo mfa nsiw nsu a ɛbɛkɔ baabi foforo ne ntini a ɛbɛsɛe no ano.
Mfa anifurae nni akyi sɛ ɛbɛyow ntɛmntɛm wɔ sublimation phase mu. Ɛnyɛ den sɛ sublimation a ɛkɔ ntɛmntɛm dodo no ma ɛyɛ den sɛ ɛbɛbɔ wɔ soro na esiw ntini a ɛwɔ mu no ano. Fa slow‐sublimation profiles ma nsukyenee guankɔbea a ɛyɛ pintinn ne emu porous network a wɔahwɛ so yiye. Ɛsɛ sɛ shelf hyew kɔ soro wɔ ɔkwan a ɛnyɛ den so; bere tiaa mu ɔhyew a ɛkɔ soro denneennen no bɛma asikre a ɛwɔ soro no ayɛ mmerɛw na asɔ pore akwan no ano.
Wɔrentumi mmu ani ngu tray‐loading thickness so. Pulp layers a ɛyɛ den dodo no ma inner‐layer sublimation a ɛnnɔɔso ne pore network a ennyaa nkɔso yiye ba na ɛsɛe rehydration adwumayɛ. Kɔ so trɛw a ɛfata ma durian pulp; trɛw asinasin mu yiye na kwati sɛ wobɛhyehyɛ no kɛse. Siw pulp compressing ano efisɛ compressed raw‐material hwere native pores na rehydration ntumi ntu mpɔn mpo a optimized freeze‐drying parameters.
Ɛno da nkyɛn a, nnuaba a ɛbere no ma nsonsonoe kɛse ba. Durian a abere boro so no wɔ viscosity a ɛkorɔn kɛse na ennya nsu a ɛsan ba bio mpo wɔ freeze‐drying curves a edi mũ mu. Factories bɛkyekyɛ nnuaba a wɔayɛ no foforo no mu katee na wɔatew durian a ɛsono sɛnea ɛbere no mu ama akuw a wɔde wɔn ho. Kwati sɛ wobɛpiapia nneɛma a wɔawie bere a woayi afi mu awie no de abɔ porous structure a ɛyɛ mmerɛw ho ban. Fa hardware, process ne raw‐material management bom na ama woanya rehydration ratio a ɛyɛ den sen anaasɛ ɛne 1:5 yɛ pɛ.
