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| Current Status of Research on Vacuum Freeze Drying of Fish and Meat Products |
| JIANG Zhao-qing;ZHOU Ran |
| Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology,
Shanghai Ocean University, Shanghai 201306, China |
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Abstract This paper reviews the current research status and history of development of vacuum freeze drying technology
in and outside of China. This review focuses on the basic methods used in the theoretical research of vacuum freeze drying
technology, the recent major achievements and the latest progress of theoretical modeling research, the current application
status and the history of theoretical and technological development of vacuum freeze drying for fish and meat products,
and the latest research achievements of vacuum freeze drying technology in and outside of China. This review highlights
the advantages and necessity of vacuum freeze drying technology in the preservation of fish and meat products, and the
effectiveness and the main problems related to its practical applications. Quick development of vacuum freeze drying
technologies for fish and meat products remains restricted due to high energy consumption and consequent high cost.
Reducing energy consumption and producing high-quality products will be the main trends of development of vacuum freeze
drying technologies for fish and meat products.
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2012, Vol. 26 
