Research Article | OPEN ACCESS
Technology Advances and Mechanistic Modelling in Freeze-drying and Dehydration of Food
Wanren Chen, Xiang Gui and Hua Li
School of Chemical and Energy Engineering, Zhengzhou University, Zhengzhou 450001, China
Advance Journal of Food Science and Technology 2015 3:197-201
Received: February 13, 2015 | Accepted: March 12, 2015 | Published: August 10, 2015
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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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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