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Abstract
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Article Information:
Technology Advances and Mechanistic Modelling in Freeze-drying and Dehydration of Food
Wanren Chen, Xiang Gui and Hua Li
Corresponding Author: Hua Li
Submitted: February 13, 2015
Accepted: March 12, 2015
Published: August 10, 2015 |
Abstract:
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Aim of study is to introduce some advanced freeze-drying technology and mechanistic modelling in freeze-drying and dehydration of food, freeze-drying is based on the dehydration by sublimation of a frozen product, due to very low temperature, all the deterioration activity and microbiological activity are stopped and provide better quality to the final product. Meanwhile the main problems of the freeze-dried food were proposed and its prospect and outlook was also analyzed, expecting to obtain technical and theoretical support for the production of freeze-drying food.
Key words: Food, mechanistic modelling, problem, technology advances, vacuum freeze-drying, ,
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Abstract
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Cite this Reference:
Wanren Chen, Xiang Gui and Hua Li, . Technology Advances and Mechanistic Modelling in Freeze-drying and Dehydration of Food. Advance Journal of Food Science and Technology, (3): 197-201.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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