Eutectic Point Determination

What is the Eutectic Point?

The eutectic point is the lowest temperature at which a mixture of components remains completely frozen. In freeze drying, the product must be maintained below this temperature during primary drying to prevent melting and structural collapse.

Measuring Eutectic Point

The eutectic point can be determined through differential scanning calorimetry (DSC) or electrical resistance measurement. Common eutectic temperatures for food products range from -10°C to -40°C.

• Fruits: typically -15°C to -25°C
• Vegetables: typically -10°C to -20°C
• Meat and fish: typically -15°C to -30°C
• Coffee extract: approximately -20°C