검색어 입력폼

[식품제조공학] freezing sring

저작시기 2003.08 |등록일 2004.12.14 | 최종수정일 2016.11.29 한글파일한컴오피스 (hwp) | 11페이지 | 가격 500원

목차

Ⅰ.서론
-Freeze drying의 정의 및 역사

Ⅱ.본론
-Freeze drying의 원리 및 특성
-Freeze drying의 장단점
-Freeze drying의 용도

Ⅲ.결론
-Freeze drying의 전망

본문내용

서 론

< Freeze drying의 정의 및 역사 >
1. History of freeze drying
We'll look at all of the different preservation techniques commonly used today, including: Refrigeration and freezing, Canning, Irradiation, Dehydration, Freeze-drying, Salting, Pickling, Pasteurizing, Fermentation, Carbonation, Cheese-making, Chemical preservation. Refrigeration and freezing are probably the most popular forms of food preservation in use today. In the case of refrigeration, the idea is to slow bacterial action to a crawl so that it takes food much longer (perhaps a week or two, rather than half a day) to spoil. In the case of freezing, the idea is to stop bacterial action altogether. Frozen bacteria are completely inactive.
Freeze-drying is a special form of drying that removes all moisture and tends to have less of an effect on a food's taste than normal dehydration does. In freeze-drying, food is frozen and placed in a strong vacuum. The water in the food then sublimates -- that is, it turns straight from ice into vapor.

참고 자료

1. http://savememories.com/gpage2.html
2. http://www.ofd.com/
3. http://danishfreezedry.com
4. http://commercialfreezedry.co.uk
5. http://www.virtis.com/pages/freez.html
6. http://home.howstuffworks.com/freeze-drying2.htm
7.http://home.howstuffworks.com/framed.htm?parent=freeze-drying.htm&url=http://www.klamathbluegreen.com/whyfreezedry.htm
8.http://home.howstuffworks.com/food-preservation4.htm
다운로드 맨위로