foodThe chemical composition and characteristics areveryComplex,Pre freezingThe impact on food also shows great complexity. In order to better understand the practical application of freezing, andPre freezingRegarding food qualityAnd laterfoodfreeze dryingThe impact hereFZG Food Freeze Drying MachineManufacturing poorarchitect of the imperial palacesgo outselectiveseriesDiscussion. In order to better understandFood pre freezingThe impact on foodpartProvide a brief explanation of the formation pathways and main characteristics of the internal system.

1The main physical and physicochemical changes in the food system

In most foods, water is a major component, and other food ingredients often diffuse in water. Therefore, their physical and physicochemical properties are greatly influenced by the diffusion system and degree of diffusion. Diffusion is composed of solid, liquid, or gas molecules in a continuous phase, such as water.

Can be applied to VoswaldOswald organized the food system in a regular manner according to the following particle size classification method:

Micro molecular diffusion is a solution containing various ions and molecules, with sizes ranging fromBelow 1 nanometer, these solutions are also known as "true solutions".

Colloidal diffusion, containing particles ranging in size from 1 to 100 nanometers. Colloidal particles can be individual macromolecules or micelles (aggregates) of several macromolecules.

The coarse diffusion contains particles with a size exceeding0.1 micron.

However, there is no clear boundary here, approaching the size limit of one region, which can also manifest as the properties of two regions. Generally speaking, the better the degree of diffusion, that is, the smaller the particles, the higher the physical stability of the entire system.Most foods have the characteristic of multiple diffusion systems. Therefore, meat is composed of a gel network and a complex liquid solution. Protein particles constitute a gel network, while liquid solutions mainly contain small molecules and salt ions, as well as colloidal diffusion proteins. Whole milk is an emulsion containing fat in a complex liquid solution, which mainly consists of micro molecules such as lactose and salts, salt ions, and protein macromolecules such as casein, albumin, and globulin. Ice cream is a semi liquid, foam emulsion system, but also contains micromolecular colloidal and coarse diffusion substances.

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FZG Food Freeze Drying MachinePrinciples and Freeze Drying Technology-Pre freezingThe impact of food（two）