Abstract

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.

Keywords:

Food, mechanistic modelling, problem, technology advances, vacuum freeze-drying,

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Competing interests

The authors have no competing interests.

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