Research Article | OPEN ACCESS
Research Progress of Instant Foods and Rapid Freeze-drying Technology
Gui Xiang, Chen Wanren, Li Hua and Cui Xuewei
School of Chemical and Energy Engineering, Zhengzhou University, Zhengzhou 450001, China
Advance Journal of Food Science and Technology 2016 11:709-714
Received: March ‎19, ‎2015 | Accepted: March ‎24, ‎2015 | Published: August 15, 2016
Abstract
Aim of the study is to introduce the development of instant convenient foods and freeze-drying technology and provide technical basis for convenient foods. The instant convenient foods can meet people’s requirements for food in the 21st century with nature, nutrition, safety, health and convenience and have a potential market prospect. In this study, the development status of instant convenient foods and research progress of rapid freeze-drying technology at home and abroad were described. In addition, the energy consumption and profit problems of freeze-dried foods were also discussed in this study. At the same time, the existing problems and developing trends of the convenient foods were also described briefly.
Keywords:
Hot air drying, instant convenient foods, microwave drying, vacuum freeze drying,
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