Food Freeze Dryer Use Range

Food Freeze Dryer Use Range

Food freeze dryer use range: At present, the existing freeze-dried products on the market include vegetables, fruits, meat and poultry, aquatic products, convenience foods, beverages, seasonings, health foods, food industry raw materials, and other products.

1. Freeze-dried fruit and vegetable chips

Fruits and vegetables have high nutritional value, but they are easy to spoil and rot and are generally difficult to transport and store for a long time. They have strong seasonality and regionality. With the innovation and development of technology, fruits and vegetables are deeply processed to form dehydrated vegetables and freeze-dried fruits and vegetables, and the excess water contained in fruits and vegetables can be removed, while the chlorophyll and vitamins contained in fruits and vegetables can still be preserved. It can be restored in clean water, and the original color, nutrition, and flavor of fruits and vegetables are preserved. Freeze-dried fruit and vegetable chips are becoming more and more popular. According to statistics from relevant departments, the export volume of dehydrated vegetables in my country has increased rapidly, especially in the total output of the world.

Fruit and vegetable chips have now become a new type of food. The existing vegetables include tomatoes, peppers, lotus, cabbage, coriander, chives, onions, spinach, mushrooms, yam, broccoli, carrots, sweet potatoes, etc. Fruits also include longan, bananas, apples, cantaloupe, grass fu, pineapple, peaches, grapes, etc. Some scholars have studied freeze-drying technology, and the results show that freeze-drying technology can better retain the nutrition of raw materials and taste better than other drying methods. Li Pei studied carrot drying technology, and the results showed that compared with hot air drying and vacuum drying, vacuum freeze-drying had the least impact on sample quality. After Shen Jiang et al. vacuum freeze-dried longan, the original flavor of longan did not change, especially after rehydration, the shape, flavor, and taste were not much different from those of fresh longan. Huang Jinsong's research showed that the rehydration and vitamin retention rates of mushrooms after vacuum freeze-drying were higher than those of hot-air drying, while the degree of deformation and browning were lower than those of hot-air drying.

2. Freeze-dried meat products

At present, freeze-dried meat products have reached a relatively high proportion in domestic and foreign markets, and have maintained a trend of rapid development. This is because vacuum freeze-drying can not only improve the quality of meat products, prolong the shelf life of products, and improve the grade of dried products, but also make ready-to-eat meat products, enrich the types of meat products, and increase the added value and sales channels of meat products. Therefore, many scholars have studied the vacuum freeze-drying technology of meat products. Qiao Xiaoling et al. studied the rehydration quality of freeze-dried dry-cut beef products and found that there was no significant difference in shape, color, microstructure, type, content, and sensory quality of fresh products after rehydration.

Among freeze-dried meat products, aquatic products are also a research hotspot. The existing aquatic products in the market include shrimps, scallops, sea cucumbers, squid, soft-shelled turtles, sea stings, and sea vegetables. Gao Jialong et al. used oysters as raw materials to optimize the vacuum freeze-drying process and found that the rehydration time was only 20 minutes, and the nutritional quality was higher than that of commercially available oyster products prepared by ordinary drying methods.

3. Freeze-dried drinks

Reconstituted beverages are made from sugar (or without sugar), fruit juice (or without added fruit juice), plant extracts, and other ingredients that are processed into powder, granules, or blocks. For example, solid beverages such as coffee and tea, as well as fruit juice, fruit tea, vegetable juice, health tea, nutritional tea, nutritional granules, red and green tea, etc. Reconstituted drinks combined with freeze-drying technology are both nutritious and easy to reconstitute, catering to consumers' needs for nutrition and health in a fast-paced life. Yang Hongyuan uses vacuum drying technology to process fresh Luo Han Guo and kelp composite solid drink, without long-term high temperature and high-pressure treatment and without any additives, it has more nutritious health care ingredients and food safety.

Because freeze-drying technology can maximize the retention of the color, nutrition, and flavor of raw materials, and at the same time freeze-dried beverages are light in quality, small in accumulation, easy to pack and carry; low in water content, and microbial growth is inhibited, and easy to store; at the same time, it has good instant solubility, which is convenient for people to drink. With the continuous improvement of people's living standards, brewed beverages will continue to develop, and will play a more important role in enhancing people's physique and meeting the needs of human life.

4. Freeze-dried staple food

Instant staple foods mainly include instant noodles, instant rice, instant porridge, wontons, dumplings, steamed buns, etc. At present, the drying methods for producing convenient staple foods mainly include hot air drying, microwave drying, microwave hot air drying, vacuum freeze-drying, etc. Many scholars have compared these drying methods and found that the convenient staple food produced by vacuum freeze-drying technology has good taste, complete nutrient content, and good rehydration, and the drying effect is obviously superior to other drying methods. Because of its low-temperature operation, it is especially suitable for the nutrition Production of fortified foods. The instant dumplings obtained by Shao Wei et al. by freeze-drying only need to be soaked in hot water above 90~95°C for 8~10min, and the original shape and structure of the dumplings can be maintained, and they have better instant solubility. properties and rapid rehydration.

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