Effects of freeze drying on foods - Advantages:
- Very high retention of sensory characteristics and nutritional qualities and a shelf-life longer than 12 months when correctly packaged.
- Aroma retention up to 80 – 100 %
- The texture of freeze-dried foods is well maintained; little shrinkage and no case hardening.
- The open porous structure allow a rapid and full re-hydration, but it is fragile and requires protection from mechanical damage.
- Only minor changes to proteins, starches or other carbohydrates.
- Disadvantage:
- The open porous structure of the food may allow oxygen to enter and cause oxidative degradation of lipids (packaging in inert gas necessary).
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