Fst 151 food freezing food science and technology 151 Special topics: Freeze Drying

Storage of the Freeze Drying Products

• The main purpose of freeze-drying is to strengthen the stability of products, i.e., to reduce the chemical and biological reactions to lengthen the shelf life of products from hours to days even years. However, even if the products are stable at the conclusion of freeze drying, they may also lose activeness in long-term storage.
• The quality changes of products include physical, chemical, microbiological natures protein denaturation, browning ( Maillard reaction), oxidation, hydrolysis and others.

Freeze drying of foods

• Freeze drying of foods
• The freeze drying of fruits and vegetables is emerging and high value-added technology.
• Application: Freeze-dried foods are high value-added products, regarded as high-quality food, convenience food, leisure food. exported vegetables and fruits, or in travelling, exploration, navigation and so on.
• Problems and difficulties: Freeze-drying process is a time-consuming and energy consuming process; the parameters of the freeze-drying process have decisive impact on the quality of freeze-dried food .

• Freeze-dried carrot, Freeze-dried garden radish, Freeze-dried parsley

• Freeze-dried broccoli Freeze-dried meat Freeze-dried onion

• Freeze-dried chestnut Freeze-dried ginger slices

• Freeze-dried pumpkin

• Freeze-dried Potato wedges