Vacuum freeze drying technology in food applications (1)

Vacuum freeze drying technology in food applications (1)
This paper introduces the principle of vacuum freeze-drying technology and its application in food processing. At the same time, it elaborates four freeze-drying technologies combined with it, and summarizes the advantages and needs of improvement in freeze-drying technology. Finally, it analyzes The status and prospects of vacuum freeze drying technology at home and abroad.
China is a big country in agricultural production and food processing. Drying and processing of post-harvest food and agricultural products can compensate for the loss of up to 30% of grain and agricultural products after delivery due to bottlenecks in transportation and processing technology, which is of great economic significance. Microwave drying machine.
History of microwave vacuum dryer
Among the methods of preserving food, drying treatment is a very efficient method, which can extend the shelf life of dehydrated products. For high-value foods, the traditional hot air drying process is far from satisfactory in terms of processing efficiency and drying quality. Therefore, atmospheric freeze-drying technology was first proposed by Meryman , indicating that the freeze-drying of materials is determined by the temperature of the ice and the change of steam pressure between the water vapor formation position and the drying medium, so the adsorbent can be used instead of the vacuum pump, but The drying cycle is too long.

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