The modern food system requires a greater preservation of nutritional, organoleptic and healthy features of the offered products. If freeze-drying provides food with a significant added value or broadens its high quality parameters, it mustn’t be considered as a mere preservation process with prohibitive costs. Energy saving is a common goal for sector companies and can be achieved by optimizing process performances. As a matter of fact, there are several models developed to define and monitor operational conditions, in order to minimize times and ensure quality, without waste. Higher awareness of technique potentials and continuous enhancement of energy performances can turn freeze-dried food products from “astronauts’ food” into the “food of the future”.
|Numero di pagine||2|
|Rivista||ITALIAN FOOD MATERIALS & MACHINERY|
|Stato di pubblicazione||Pubblicato - 2012|
- energy costs
- food quality
- freeze-drying process