đông khô lạnh

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The Vietnamese term "đông khô lạnh" refers to a process known in English as "lyophilization." This process involves removing moisture from a substance, typically food or pharmaceuticals, by freezing it and then reducing the surrounding pressure to allow the frozen water to sublimate directly from ice to vapor. This method is often used to preserve the quality and shelf life of items.

Simple Explanation:

• Meaning: "Đông khô lạnh" is a method of preserving food or other materials by freezing them and then drying them out completely.
• Usage: You can use "đông khô lạnh" when talking about food preservation techniques, especially in scientific or culinary contexts.

Example:

• "Các loại thực phẩm như trái cây và rau quả có thể được bảo quản bằng phương pháp đông khô lạnh." (Fruits and vegetables can be preserved using the lyophilization method.)

Advanced Usage:

In more technical discussions, you might encounter "đông khô lạnh" in the context of pharmaceuticals, where it is used to preserve vaccines or medications.

Word Variants:

• There are no direct variants of "đông khô lạnh," but related terms include:
  • "đông lạnh" (freezing)
  • "khô" (dry)

Different Meanings:

While "đông khô lạnh" primarily refers to the lyophilization process, in different contexts, parts of the term can have other meanings: - "Đông" can mean "winter" or "east." - "Khô" means "dry." - "Lạnh" means "cold."

Synonyms:

• A synonymous term in Vietnamese might be "sấy đông" which also refers to freeze-drying, although it is less commonly used.

Conclusion:

"Đông khô lạnh" is an important term in both food science and pharmaceuticals, highlighting a key preservation method.

Academic

1. Lyophylization