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FREZEE DRYING OF FOODS; for better quality and flavor of dried products

 

FREZEE DRYING OF FOODS; for better quality and flavor of dried products

Purwiyatno Hariyadi

Freeze-drying technology has been developed since 2nd World War for the purpose of blood plasma preservation in an emergency situation. Freeze drying technology is currently used in food industry to produce better quality and flavor of dried food products.  Instant coffee is one of the first and popular freeze dried food product. The difference between freeze-drying technology and regular drying technology is on the mechanisms of removing water content. Removal of water in freeze-drying technology occurs at low temperature and through mechanism of sublimation, directly from solid (ice) to vapor.  Freeze dried product have several advantages; including (i)  minimal shrinkage or structural change,(ii) rapid rehydration, (iii) high nutrient retention, and (iv) minimal change in odor, flavor, and color.

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foodreview, Vol VIII, No2, Feb 2013, p52-58

 

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