Innovative applications of freeze-drying to produce compound formula instant foods: A review

Due to the fast pace of life around the globe and the increasing demand for high-quality convenience foods by consumers, instant foods have attracted widespread attention. By adjusting the process and formula, the quality of compound formula foods can be optimized. Drying is a common way. However, conventional drying methods have some shortcomings. Freeze drying can overcome most of them. Foam mat freeze-drying can increase the drying area of materials, and the drying efficiency of it is also higher. For thermal-sensitive materials, it is a suitable drying method. Microwave freeze drying, infrared drying, and others are relatively new processing technologies that are suitable for the production of instant foods. This paper provides an overview of recent developments in processing technologies for the production of compound formula instant foods.

Automated summary

Instant foods have gained widespread attention due to the fast pace of life and increasing demand for high-quality convenience foods. Adjusting processes and formulas can optimize the quality of compound formula foods, while freeze drying can overcome shortcomings of conventional methods. New technologies like microwave freeze drying and infrared drying are suitable for instant food production.