Why has freeze-drying become the "new favorite" of today's food industry?

  • Time of issue:2021-03-12 16:17
  • Origin:

(Summary description)The greatest advantage or outstanding advantage of freeze-dried food is that it can be eaten as soon as it is rehydrated. It is an indispensable "logistics" for modern people with high efficiency and fast-paced life. It is reported that freeze-dried food is particularly popular in some developed countries.



At present, due to the huge demand in the domestic market, it provides space for the development of freeze-dried food in my country, and also provides a good opportunity for processing and appreciation of agricultural and sideline products.



According to experts, freeze-dried food can process most foods and medicines, including processing various vegetables, fruits, fish, coffee, tea, Chinese medicinal materials, ginseng, enzymes, serum, bacteria, biological products, aerospace food, etc.



The basic principle of freeze drying is based on the three-state change of water. Water has solid, liquid and gaseous states, and the three phases can be converted to each other and can coexist. When water is at the triple point (temperature of 0.01°C, water vapor pressure of 610.5Pa), water, ice, and water vapor can coexist and balance each other. Under the high vacuum state, using the principle of sublimation, the moisture in the pre-frozen materials is directly removed as water vapor in the ice state without melting the ice, so as to achieve the purpose of freeze drying. Freeze-dried products are sponge-like, no shrinkage, excellent rehydration, and very little moisture. After corresponding packaging, they can be stored and transported at room temperature for a long time. Because vacuum freeze-drying has the unparalleled advantages of other drying methods, this technology has become more and more popular since its inception.



There are various freeze-drying methods, such as sun-drying, boil-drying, drying, spray drying and vacuum drying, etc., but common drying methods are usually carried out at temperatures above 0°C or higher. The dried products generally have the problems of reduced volume and hard texture. Most of the volatile ingredients will be lost. Some heat-sensitive materials will be denatured and deactivated, and some materials may even be oxidized. Therefore, there is a big difference in the properties of the dried product compared to the one before drying.

Why has freeze-drying become the "new favorite" of today's food industry?

(Summary description)The greatest advantage or outstanding advantage of freeze-dried food is that it can be eaten as soon as it is rehydrated. It is an indispensable "logistics" for modern people with high efficiency and fast-paced life. It is reported that freeze-dried food is particularly popular in some developed countries.



At present, due to the huge demand in the domestic market, it provides space for the development of freeze-dried food in my country, and also provides a good opportunity for processing and appreciation of agricultural and sideline products.



According to experts, freeze-dried food can process most foods and medicines, including processing various vegetables, fruits, fish, coffee, tea, Chinese medicinal materials, ginseng, enzymes, serum, bacteria, biological products, aerospace food, etc.



The basic principle of freeze drying is based on the three-state change of water. Water has solid, liquid and gaseous states, and the three phases can be converted to each other and can coexist. When water is at the triple point (temperature of 0.01°C, water vapor pressure of 610.5Pa), water, ice, and water vapor can coexist and balance each other. Under the high vacuum state, using the principle of sublimation, the moisture in the pre-frozen materials is directly removed as water vapor in the ice state without melting the ice, so as to achieve the purpose of freeze drying. Freeze-dried products are sponge-like, no shrinkage, excellent rehydration, and very little moisture. After corresponding packaging, they can be stored and transported at room temperature for a long time. Because vacuum freeze-drying has the unparalleled advantages of other drying methods, this technology has become more and more popular since its inception.



There are various freeze-drying methods, such as sun-drying, boil-drying, drying, spray drying and vacuum drying, etc., but common drying methods are usually carried out at temperatures above 0°C or higher. The dried products generally have the problems of reduced volume and hard texture. Most of the volatile ingredients will be lost. Some heat-sensitive materials will be denatured and deactivated, and some materials may even be oxidized. Therefore, there is a big difference in the properties of the dried product compared to the one before drying.

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  • Time of issue:2021-03-12 16:17
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Information
The greatest advantage or outstanding advantage of freeze-dried food is that it can be eaten as soon as it is rehydrated. It is an indispensable "logistics" for modern people with high efficiency and fast-paced life. It is reported that freeze-dried food is particularly popular in some developed countries.
 
 
 
At present, due to the huge demand in the domestic market, it provides space for the development of freeze-dried food in my country, and also provides a good opportunity for processing and appreciation of agricultural and sideline products.
 
 
 
According to experts, freeze-dried food can process most foods and medicines, including processing various vegetables, fruits, fish, coffee, tea, Chinese medicinal materials, ginseng, enzymes, serum, bacteria, biological products, aerospace food, etc.
 
 
 
The basic principle of freeze drying is based on the three-state change of water. Water has solid, liquid and gaseous states, and the three phases can be converted to each other and can coexist. When water is at the triple point (temperature of 0.01°C, water vapor pressure of 610.5Pa), water, ice, and water vapor can coexist and balance each other. Under the high vacuum state, using the principle of sublimation, the moisture in the pre-frozen materials is directly removed as water vapor in the ice state without melting the ice, so as to achieve the purpose of freeze drying. Freeze-dried products are sponge-like, no shrinkage, excellent rehydration, and very little moisture. After corresponding packaging, they can be stored and transported at room temperature for a long time. Because vacuum freeze-drying has the unparalleled advantages of other drying methods, this technology has become more and more popular since its inception.
 
 
 
There are various freeze-drying methods, such as sun-drying, boil-drying, drying, spray drying and vacuum drying, etc., but common drying methods are usually carried out at temperatures above 0°C or higher. The dried products generally have the problems of reduced volume and hard texture. Most of the volatile ingredients will be lost. Some heat-sensitive materials will be denatured and deactivated, and some materials may even be oxidized. Therefore, there is a big difference in the properties of the dried product compared to the one before drying.

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