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When food is frozen slowly, at temperatures near the freezing point, ice crystals form within the animal or vegetable cells; when the food thaws, cellular fluid leaks from the damaged tissue, giving the food a mushy or dry consistency. Rapid freezing, at lower temperatures, gives crystals less time to form and thus does less damage. [12]
The primary purpose of freeze drying within the food industry is to extend the shelf-life of the food while maintaining the quality. [1] Freeze-drying is known to result in the highest quality of foods of all drying techniques because structural integrity is maintained along with preservation of flavors. [1]
Freeze-dried tofu was first made during the mid-1500s. It was made by the famous feudal lord and warrior, Takeda Shingen, who developed a new drying process. The purpose was to make nutritious, but lightweight food for the soldiers. Firm tofu was frozen solid on boards outdoors in the snow.
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria , yeasts , and mold through the removal of water . Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Asian and Middle ...
When solid objects like strawberries are freeze dried the original shape of the product is maintained. [19] If the product to be dried is a liquid, as often seen in pharmaceutical applications, the properties of the final product are optimized by the combination of excipients (i.e., inactive ingredients). Primary applications of freeze drying ...
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
Various dried foods in a dried foods store An electric food dehydrator with mango and papaya slices being dried. This is a list of dried foods.Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food.
Fredric John Baur (July 14, 1918 – May 4, 2008) was an American organic chemist and food storage scientist notable for designing the Pringles packaging. Baur filed for a patent for the tubular Pringles container and for the method of packaging the curved, stacked potato chip in the container in 1966, and it was granted in 1971.