방법 비교

	동결 건조 (동결 건조)	초임계 유체 추출
분야	식품과학	식품과학
계열	Process / pipeline	Process / pipeline
기원 연도	1890s–1930s (scientific foundations); widespread food use from 1950s onward	1960s–1980s (industrial development; Zosel's foundational patents ~1964–1978)
창시자	Multiple contributors (Altmann, d'Arsonval, Bordas, Shackell — early 20th century; industrialised post-WWII)	Multiple contributors (Kurt Zosel, Gerd Brunner, and others from the 1960s–1980s)
유형	Preservation and dehydration process	Physical separation and extraction technique
원전	Ratti, C. (2001). Hot air and freeze-drying of high-value foods: a review. Journal of Food Engineering, 49(4), 311-319.	Brunner, G. (2005). Supercritical fluids: technology and application to food processing. Journal of Food Engineering, 67(1–2), 21–33.
별칭	lyophilization, lyophilisation, cryodesiccation, vacuum freeze-drying	SFE, supercritical CO2 extraction, supercritical carbon dioxide extraction, dense gas extraction
관련	1	0
요약	Freeze-drying, also called lyophilization, is a low-temperature dehydration process in which water is first frozen solid and then removed by sublimation under reduced pressure, bypassing the liquid phase entirely. Widely used in food science, pharmaceuticals, and biotechnology, it preserves the physical structure, nutritional composition, colour, and flavour of sensitive products far better than conventional heat-based drying methods.	Supercritical Fluid Extraction (SFE) is a separation technique that uses a fluid held above its critical temperature and pressure — most commonly carbon dioxide — to selectively dissolve and remove target compounds from a solid or liquid matrix. Widely applied in food science, nutraceutical production, and the flavour and fragrance industry, SFE offers a solvent-efficient, thermally gentle route to recovering oils, antioxidants, pigments, and bioactive compounds without the toxic residues associated with conventional organic solvents.