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Why has freeze-drying become the "new favorite" in today's food industry?
Release time:
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.
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 person. It is reported that freeze-dried food is particularly favored in some developed countries.
Currently, due to the huge demand in the domestic market, there is space for the great development of freeze-dried food in China, which also provides 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 medicine materials, ginseng, enzymes, serum, strains, biological products, and space food.
The basic principle of freeze-drying is based on the three states of water. Water exists in solid, liquid, and gas states, which can convert into each other and coexist. When water is at the triple point (temperature of 0.01°C, vapor pressure of 610.5Pa), water, ice, and water vapor can coexist and balance each other.In a high vacuum state, using the principle of sublimation, the moisture in the pre-frozen material is removed directly as water vapor without melting the ice, thus achieving the purpose of freeze-drying. Freeze-dried products become sponge-like, with no shrinkage, and have excellent rehydration properties, containing very little moisture, allowing for long-term storage and transportation at room temperature after appropriate packaging.Due to the incomparable advantages of vacuum freeze-drying over other drying methods, this technology has become increasingly favored since its introduction.
There are various methods of freeze-drying, such as sun drying, boiling, baking, spray drying, and vacuum drying, but ordinary drying methods are usually carried out at temperatures above 0°C or higher. The products obtained from drying generally have issues of volume shrinkage and hardening, and most of the volatile components are lost.Some heat-sensitive substances undergo denaturation and inactivation, and some substances even undergo oxidation. Therefore, the properties of the dried products differ significantly from those before drying.
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