At present, the development of the international freeze-drying industry is rapidly gaining popularity in the European, American and Japanese markets. In addition to being used in aerospace, mountaineering, tourism, exploration and mining and other industries, it has also been widely used in restaurants and household consumption. It is a high-end nutritional and healthy snack food. Freeze-drying (FD) technology, as a drying technology that can effectively maintain material cell structure, bioactive components, color, flavor, shape, taste, and nutritional and health effects, has increasingly attracted high attention from the food technology and industry circles.
Freeze-Drying Principle
Freeze-Drying (FD) technology utilizes the principle of water sublimation in raw materials. The water-containing material is frozen below the eutectic point temperature, and heated under vacuum conditions to achieve the effect of direct sublimation of water to form steam and discharge from the material. Because the process has been in a low temperature, vacuum and low oxygen environment, the reproduction of aerobic microorganisms and the activity of some biological enzymes are greatly inhibited.
Freeze-Dried Product Features
1. The heat-sensitive and easily oxidized components in the product are well preserved. This basically keeps the color, flavor, nutritional quality and bioactive components of the material from being lost.
2. FD products can basically maintain the original organizational structure and basic skeleton of the material, and have the natural shape and crisp taste of the material.
3. Freeze dried products have a porous structure left by the sublimation of ice crystals. This porous structure can make it have the characteristics of instant dissolution and rapid rehydration.
4. Freeze-drying technology, as a common key technology, can realize multi-category manufacturing such as single material, composite material, remodeling product and personalized created food. This meets the needs of multi-scenario, personalization, convenient ready-to-eat and nutritional health.
5. The moisture content of products produced by vacuum freeze-drying technology is generally 2% to 5%.
These products have a low water activity, effectively inhibiting the proliferation of microorganisms in the food matrix. At the same time, inert gas sealed packaging can effectively inhibit its moisture absorption and prevent fat oxidation and deterioration. Effectively extend the shelf life and shelf life of products
Expect.
6. Freeze-dried products are light in weight, which can realize long-distance transportation and sales of products in large quantities, greatly reducing transportation costs.
Summary
Freeze Drying technology can simultaneously meet the demands of food development in the new era, such as green and natural, nutritional maintenance, functional stability and convenience and ready-to-eat.
As a manufacturer of nutritional and healthy ingredients for many years, QYHERB provides a variety of freeze-dried raw materials, such as Freeze Dried Beetroot Powder, Dried Strawberry Powder, Freeze Dried Sea Buckthorn Powder, Freeze Dried Avocado Powder, Freeze Dried Aloe Vera Powder, etc.