Innovative applications of freeze-drying to produce compound formula instant foods: A review
Yuwei Du, Min Zhang, Arun S. Mujumdar, Wenchao Liu, Chaohui Yang
Abstract
Due to the fast pace of life around the globe and the increasing demand for high-quality convenience foods by consumers, instant foods have attracted widespread attention. By adjusting the process and formula, the quality of compound formula foods can be optimized. Drying is a common way. However, conventional drying methods have some shortcomings. Freeze drying can overcome most of them. Foam mat freeze-drying can increase the drying area of materials, and the drying efficiency of it is also higher. For thermal-sensitive materials, it is a suitable drying method. Microwave freeze drying, infrared drying, and others are relatively new processing technologies that are suitable for the production of instant foods. This paper provides an overview of recent developments in processing technologies for the production of compound formula instant foods.