State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China.
Crit Rev Food Sci Nutr. 2023;63(22):5506-5520. doi: 10.1080/10408398.2021.2021136. Epub 2021 Dec 28.
Advanced ready-to-eat foods, which can be consumed directly or only need simple processed before consumption, refer to the products that processing with cutting-edge food science and technology and have better quality attribute. Cold chain and chemical addition are commonly used options to ensure microbial safety of high moisture advanced ready-to-eat foods. However, this requires freezing/thawing processing at high cost or has undesirable residue. Dehydration treatment has the potential to compensate those shortcomings. This article reviewed the positive effects of dehydration on advanced ready-to-eat foods, current application status of dehydration technologies, novel dehydration related technologies and the pathogenic bacteria control of products. It is observed that dehydration treatment is receiving increasing attention for ready-to-eat foods including space foods, 3 D-printed personalized foods and formula foods for special medical purposes. Recently developed drying technologies such as pulsed spouted microwave freeze-drying and infrared freeze-drying have attracted much interest due to their excellent drying characteristics. Finally, intelligent drying, dehydration-nano-hybridization and dehydration-induced multi-dimensional modification technology are some of the emerging R and D areas in this field.
高级即食食品是指采用前沿食品科学技术加工而成，品质属性更优的可直接食用或只需简单加工即可食用的食品。为确保高水分含量的高级即食食品的微生物安全性，通常采用冷链和添加化学物质这两种方法。然而，这需要进行高成本的冷冻/解冻处理，或者会产生不良残留。脱水处理具有弥补这些缺点的潜力。本文综述了脱水处理对高级即食食品的积极影响、脱水技术的当前应用现状、新型脱水相关技术以及产品中病原菌的控制。可以观察到，脱水处理越来越受到太空食品、3D 打印个性化食品和特殊医学用途配方食品等即食食品的关注。由于脉冲喷射微波冷冻干燥和红外冷冻干燥等新型干燥技术具有出色的干燥特性，因此引起了广泛关注。最后，智能干燥、脱水-纳米杂化和脱水诱导多维改性技术是该领域一些新兴的研发领域。
