The Present Status and Prospect of Research on Rapid Freeze-drying Food in China

Authors

  • Hua Li School of Chemical and Energy Engineering, Zhengzhou University, Zhengzhou 450001
  • Xingli Jiao School of Chemical and Energy Engineering, Zhengzhou University, Zhengzhou 450001
  • Longgang Geng School of Chemical and Energy Engineering, Zhengzhou University, Zhengzhou 450001

DOI:

https://doi.org/10.24297/jac.v1i1.839

Keywords:

vacuum freeze-drying, food, technology advances, mechanistic modeling, present status, problem

Abstract

The basic principles, process, features, technology advances, mechanistic modelling of the phenomena involved and present status of freeze-dried food were introduced in this paper, in which the main problems of the freeze-dried food in our country were proposed, and its main development trend was also analyzed.

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Journal Of Advances in Chemistry

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Published

2013-06-15

How to Cite

Li, H., Jiao, X., & Geng, L. (2013). The Present Status and Prospect of Research on Rapid Freeze-drying Food in China. JOURNAL OF ADVANCES IN CHEMISTRY, 1(1), 36–41. https://doi.org/10.24297/jac.v1i1.839

Issue

Vol. 1 No. 1 (2013)

Section

Articles

License

Creative Commons License All articles published in Journal of Advances in Linguistics are licensed under a Creative Commons Attribution 4.0 International License.