| Issue |
E3S Web Conf.
Volume 370, 2023
3rd International Symposium on Energy Environment and Green Development (EEGD 2022)
|
|
|---|---|---|
| Article Number | 01004 | |
| Number of page(s) | 3 | |
| Section | Energy Utilization and Renewable Energy Technology | |
| DOI | https://doi.org/10.1051/e3sconf/202337001004 | |
| Published online | 16 February 2023 | |
Research on the Application of Vacuum Freeze-drying Technology for Food
Shandong Institute of Commerce & Technology, Jinan, Shandong 250103, China
* Corresponding author’s e-mail: 15098886718@163.com
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.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.