AbstractSpin freeze‐drying process is a recently proposed method to achieve continuous processing of unit doses in freeze‐drying application. An experimental study is carried out to investigate the heat transfer and drying characteristics of a spin‐frozen liquid product. To enhance heat transfer, unlike freeze drying performed in shelves, the shell is immersed into a temperature‐controlled bath. The influence of different ramping condition of bath temperature on drying rate, time and variation of moisture content in spin‐frozen products (deionized water and skimmed milk) are analyzed and reported in this paper. Among different ramping conditions, ramping of bath temperature to 10°C resulted in higher drying rate (1.8 kg hr−1 m−2) and lesser drying time (44%). The overall heat transfer coefficient (Kv) between the bath and product is evaluated for the above condition in both the test liquids. This direct contact type heat transfer helps in reducing air gap resistance and radiation effect, which primarily helps in minimizing thermal resistances. The effect of dry layer resistance is minimal in the spin‐frozen product due to lower product thickness and larger ice‐vapor surface area.Practical ApplicationsThe spin‐frozen sample is dried either by using an infrared (IR) heater or by placing on a shelf. Limitations using IR heater include positioning of the vials (the distance between the vials and IR source) and selecting suitable IR window material and thickness. In the case of the shelf, conduction resistance between shelf and vial, radiation resistance inside the chamber and air gap resistance present between vial and shelf plays a major role. The thermal resistance is minimal in the immersion method due to the absence of air gap resistance and radiation effect. Hence, an alternative approach is discussed using immersion drying method to achieve continuous vial processing and uniformity among vials. Hence, freeze‐drying process can also be shifted to continuous production mode like prefilling and packaging.