Abstract
Vacuum freeze-drying technology is the best way to preserve the quality of food at present, which can maintain the nutrition and flavor of food to the maximum extent. It has the characteristics of being green, convenient, and nutritious. This paper analyses the principle of vacuum freeze-drying technology and introduces its application in the processing of fruits and vegetables, meat food, aquatic products, and drinks, discusses the four operation processes of pre-treatment, pre-freezing, freeze-drying, and post-treatment, and finally summarizes the existing problems, deficiencies and development prospects.
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