SOME STUDIES ABOUT CEREALS BEHAVIOR DURING FREEZE DRYING PROCESS
Keywords:
freeze-drying, cereals, equipment, maltodextrinAbstract
The paper presents some special method and equipment and the principal advantages
of freeze-dried food. The freeze drying is a good method of freeze-drying for make
some experiments with many kind of cereals, for the improvement that in food
production. It is necessary and is possible to study the corn oil extract, wheat flour,
the maltodextrin from corn, modified cornstarch, spice extracts, soy sauce,
hydrolyzed wheat gluten, partially hydrogenated soybean and cottonseed oil etc.
That is very porous, since it occupies the same volume as the original and so
rehydrates rapidly. There is less loss of flavour and texture than with most other
methods of drying.
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