Freeze-drying in food: Principles, equipment innovations, and emerging trends for health-focused products
文献类型： 外文期刊
第一作者： Bi, Jinfeng
作者： Bi, Jinfeng;Feng, Shuhan;Ma, Youchuan;Xie, Yitong
作者机构：
关键词： Freeze-drying; development; Industry applications; future trends
期刊名称：DRYING TECHNOLOGY （ 影响因子：2.7； 五年影响因子：3.4 ）
ISSN： 0737-3937
年卷期： 2025 年
页码：
收录情况： SCI
摘要： Freeze-drying technology is an advanced drying method that effectively preserves the cell structure, bioactive compounds, color, aroma, taste, and nutritional benefits of food. This technology is increasingly gaining attention in both food science and industry. Recently, freeze-drying has been rapidly adopted in the precise design and production of health-oriented foods, leading to an expanding range of product development possibilities. This review summarizes the principles of freeze-drying and highlights the status and development in the equipment associated with this technology. Furthermore, it focuses on predicting the future trends of freeze-dried foods and provides a detailed classification and description of their potential properties, offering novel insights into future consumer and industry demands.
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