FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (5): 469-474.

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Research Progress on Food Freeze-drying

 QIAO  Xiao-Ling, YAN  Zhu-Wei, ZHANG  Yuan-Fei, LUO  Rui-Ming   

  1. 1.China Meat Research Center;2.1.China Meat Research Center;2.Institute of Supervision and Inspection on Product Quality of Xinjiang Uigur Autonomous Region;3.China Yurun Food Group Limited;4.College of Agriculture,Ningxia University
  • Online:2008-05-15 Published:2011-08-26

Abstract: In the paper,the microstructure,cell and enzyme activity of food materials during freeze drying were reviewed,and the qualities of freeze dried food due to the change of glassy state were introduced.The strategy to reduce energy consumption during freeze drying of food materials and the foreground of freeze dried food were depicted.

Key words: food, freeze drying