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Lyophilisation : nouvelles tendances techniques.

[In Japanese. / En japonais.]

Auteurs : ARAKI T., KAMINISHI K.

Type d'article : Article, Étude de cas

Résumé

A typical manufacturing process used for instant coffee has been explained to represent the current technologies in freeze-drying of food products. Both academic and industrial challenges were overviewed in this process, especially in preliminary freezing and freeze-drying as well as quality design of freeze-dried products based on the relationship between their physicochemical properties and sensory evaluation scores. Moreover, a novel method has been developed to reduce energy cost in producing freeze-dried products, and to satisfy the food preferences of modern consumers. For further developments in freeze-drying, consumer-oriented perspectives would be more significant, and then fundamental research and practical applications should be increasingly encouraged to investigate the unsolved issues in freeze-drying.

Détails

  • Titre original : [In Japanese. / En japonais.]
  • Identifiant de la fiche : 2006-2101
  • Langues : Japonais
  • Source : Refrigeration - vol. 80 - n. 936
  • Date d'édition : 2005

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