Effect of Freeze Drying Technology on the Nutritional Content of Yam
Freeze drying technology has the mechanism of low-temperature freezing and vacuum sublimation,which can avoid the destruction of nutrients in yam by high temperature,but it also faces some challenges in the application process,such as the risk of nutrient loss,the degradation of sensory quality,and the production efficiency and cost problems.Based on this,this paper puts forward countermeasures and suggestions such as optimizing the pretreatment and processing process,accurately controlling the lyophilization parameters,introducing color protection technology and anti-caking agent,improving the packaging and storage conditions,selecting high-efficiency and energy-saving freeze-drying equipment and optimizing the production process,in order to improve the quality of yam freeze-dried products,meet the health needs of consumers,and promote the sustainable development of the yam industry.
万方数据
维普
