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What is freeze-dried noodles from emerging food products?
Mar 12,2021
Freeze-dried noodles are instant noodles processed using freeze-drying technology and belong to the category of freeze-dried foods. Instant noodles have gone through three generations: the first generation is fried noodles, the second generation is hot air dried noodles, and the third generation is freeze-dried noodles, also known as FD noodles or FD freeze-dried noodles. FD is an abbreviation for the English term "Freeze Dried," which means vacuum freeze-drying. The name "freeze-dried noodles" comes from the dehydration process that occurs in a vacuum environment at -30°C. Both the noodle cake and the ingredients of freeze-dried noodles are completely freeze-dried, including the moisture in the soup. Freeze-dried noodles belong to the instant noodle category, but they differ in production processes and have more abundant ingredients.
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Nutrient damage caused by heat treatment
Mar 12,2021
Heat treatment has both positive and negative effects on the nutritional value of food. Heating causes protein denaturation and the unfolding of peptide bonds. It also causes starch granules to swell, making them more susceptible to digestive enzymes, thereby increasing digestibility. Heating destroys enzymes in fresh food and kills microorganisms, which helps prevent the oxidation, decomposition, and loss of nutrients. Additionally, heating destroys naturally occurring toxic proteins in food. Raw egg whites contain avidin, which can be destroyed by heat. Raw soybeans contain trypsin inhibitors, phytohemagglutinin, and other harmful substances, and prolonged cooking can further reduce the biological value of soybean protein.
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What are the differences between freeze-drying and conventional drying?
Mar 12,2021
freeze-drying is one of the drying methods aimed at preserving items. The damage, decay, and deterioration of items are mainly caused by two factors: external and internal factors. External factors include the effects of air, water, temperature, and biological agents; internal factors are primarily the metabolic processes of the biological substances themselves. If the effects of both external and internal factors can be minimized to a lower level, it is possible to keep the items unchanged for a certain period. Freeze-dryers are now widely used in chemistry, pharmaceuticals, food industry, and scientific research, especially in the field of biopharmaceuticals containing bioactive substances.
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What is the difference between freeze-drying technology and ordinary drying?
Mar 12,2021
Freeze-drying technology (referred to as freeze-drying) is a new type of food processing technique that is very healthy and poses no harm to the human body. Let's take a look at how it differs from ordinary drying: Ordinary drying is one of the methods to keep substances from deteriorating. There are many drying methods, such as sun drying, boiling, baking, spray drying, and vacuum drying. However, these drying methods are all conducted at temperatures above 0°C or higher. The products obtained from drying generally have reduced volume and increased hardness, with some substances undergoing oxidation, and many volatile components being largely lost. Microorganisms lose their biological vitality, and the dried substances are not easily rehydrated in water.
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Why has freeze-drying become the "new favorite" in today's food industry?
Mar 12,2021
The greatest strength or outstanding advantage of freeze-dried food is that it can be consumed immediately after rehydration, making it an indispensable "logistics" for the high-efficiency, fast-paced modern lifestyle. It is reported that freeze-dried food is particularly popular in some developed countries. Currently, due to the huge demand in the domestic market, there is ample space for the significant development of freeze-dried food in China, providing a good opportunity for the processing and value addition of agricultural products. According to experts, freeze-dried food can be processed from the vast majority of foods and medicines, including various vegetables, fruits, fish, meat, as well as coffee, tea, traditional Chinese medicinal materials, ginseng, enzymes, serums, microbial strains, biological products, and space food.
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