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| Vacuum Freeze-drying and Devices for Food |
| Yang Xianbo |
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Abstract The past development of freeze drying technology as well as the process of vacuum freeze drying in food processing are introduced.Also,the equipment and devices for vacuum freeze drying are detailed.It is indicated,in combination with the present condition of the food cold storage plants in China,that by further developing the technology financial investment could be decreased,technological content level of products could be raised,and economic benefit could be increased to the enterprises.
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| [1] |
DU Manting, ZHAO Ziqin, SHAN Shuaiqi, LI Junguang, LI Ke, MA Xiangjie, MENG Shaohua, ZHAO Jiansheng, BAI Yanhong. Effect of Magnetic Field-Assisted Freezing on the Gel Properties of Myofibrillar Protein from Prepared Chicken Breast[J]. Meat Research, 2026, 40(6): 42-48. |
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1999, Vol. 13 
