Today, large supermarkets and commercial centers in the speed of product turnover, as grown up overnight, like mushrooms, especially the supermarket refrigerated and frozen products, only the most attractive products in order to seize the consumer's perspective . Consumers put the phenomenon for granted and little thought, it is an advanced food science and technology in order to have so many exciting foods was born. The following is the most commonly used food manufacturers, some of refrigeration and freezing technology. Freeze-dried fruits, frozen, although the core technology, but not the freeze-dried food in the past the most commonly used method of preservation. The processing of freeze-dried food can be summed up as "trilogy", from fresh to frozen and then to shelf. Through the re-hydration of freeze-dried food can become the same as with the original fresh, this is alarming. After freeze-dried shrimp after cooking slowly muster, as just like the fresh sea salvaged. After re-hydration of freeze-dried fruits and vegetables are even more alarming proximity to fresh fruits and vegetables. If you take note of the supermarket, you will find freeze-dried fruit, cereal foods have opened up new markets. At present engaged on the market freeze-dried food processing enterprises have already gone through two generations of freeze-dried food. Today, a new cereal containing freeze-dried fruits, food items have won the favor of consumers, while the grain foods is once again revive the credit freeze-dried fruit. Peaches, strawberries, bananas, berries, a variety of fruits have been put into the packaging box of cereal food products. All of a sudden freeze-dried fruits and so sought after, what are the reasons? Should not be freeze-dried food quality has been greatly improved. That what reasons? The answer is cost. Freeze-drying techniques include distillation process, first of all, the product uses low-temperature freezing, and then vacuum storage, storage in a vacuum process, the product sublimation occurs. Sublimation of ice crystals to remove the product, directly from the solid ice crystals converted into gas. In due course, the use of heat can shorten the time required for sublimation. Low-temperature vacuum chamber condensing plate to ice crystals produced by solid-gas re-restore. Sublimation by shortening the time to reduce to the ice time, the cost of the entire process under control. In general, the equipment is expensive, the operating cost is relatively high. Therefore, a large vacuum chamber must be putting in a lot of energy, in order to obtain profits, the need to improve drying efficiency and capacity of each batch to reduce the wear and tear. Freeze-dried food is not brought under control the cost of selling the most direct cause. The cost of production has never been an obstacle to the development of freeze-dried food. Processing 1 pound of freeze-dried strawberries take up to 12 pounds of fresh strawberries. And as long as through the re-hydration treatment, will be able to regain 12 pounds strawberries. Today, the customer is easier than ever to understand this point. This is attributed to freeze-dried food in the market's success, success makes the customer more willing to truly grasp the characteristics of freeze-dried food. Freeze-drying technology to dry fruit, the state can long-term preservation, the quality is not affected in the slightest. Although the fruit into a dry state, and preserved for a long period of time, but the flavor, appearance, aroma has not changed. Most importantly, the freeze-dried fruits, cereal foods has given a new flavor. It is these freeze-dried fruits, cereal food development has stagnated reversing the disadvantages. However, freeze-drying technology is most of all food preservation methods has not been fully utilized, a technique. Individual Frozen Frozen (IQF) is a food technology into the daily lives of consumers. Before the birth of the individual quick-freezing technology, frozen fruits, vegetables and seafood, often in the frozen block appears, freshness, taste and integrity are to some extent, damage. FMC FoodTech's the Frigoscandia Equipment has launched FloFreeze individual quick freezing equipment, which greatly improved the quality of this kind of frozen food and image. This revolutionary new technology to help frozen food is no longer agglomeration, natural degradation process and improving the freshness of frozen food. "Food can be frozen in bulk, you can also freeze individual, or different kinds of food mixed in packaging." National Food Processors Assn of special projects and technology to track Jeff Barach, vice president, explained. Barach individual quick-frozen food quality much appreciated, saying the technology simplifies the speed of quick-frozen food-packing improved frozen food quality. "At present, individual quick freezing technology mainly used in pre-frozen fast food, especially on some special formula of fast food, including low-fat, low-carbon and so on." Graceland Fruit in the application of this technology, while in another way. "Our company began a year ago, the technology attempts, mainly fresh cherry pick the great advantage of a reduced volume of freeze-dried." As the company's president and CEO of Donald Nugent said. Through a variety of experiments, Gracelance become one specifically for food manufacturers, ingredient suppliers to provide fruits and vegetables, they are used in several ways. Graceland the so-called Soft-N-Frozen process will be mixed with fruit and sweets, the natural stability of system and control the solidification of water inside the fruit to prevent the line into the ice. This process processed fruit ingredients, and not completely frozen, remain soft and maintain their original shape and color of fruit. And individuals of different frozen fruit, this fruit is almost directly added to foods. Soft-N-Frozen technology to preserve and fruit qualities, pasteurization of fruit were sterilized. A healthy environment by using frozen slightly higher temperature than frozen several times, mainly referring to modified atmosphere packaging technology (MAP). Modified atmosphere packaging of fresh food packaging use control the internal temperature to maintain food freshness, extend shelf life. MAP is mainly used for fresh meat and vegetables. Modified atmosphere packaging to enable consumers to intuitively feel the freshness of food, but still saw trays and plastic film, which, and consumers for decades is no different from the common form of packaging. The core of this technology lies in maintaining packaging mixture gas in the most appropriate state, discharged part of the gas, then seal. "MAP's biggest problem is the proportion of mixed gas." NFPA's Barach said, "Moreover, you should select the appropriate packaging material, a breathable plastic film to be appropriate, in order to control the humidity." To accurately control these two elements is not simple. MAP technology history has only partly true, and through repeated experimentation, exploration and progress. For example, mixed vegetables, used in packaging has been changed tone. Vegetables are always discharged gas from the breathing of each vegetable and humidity are not the same, so in terms of modified atmosphere packaging, there are still a lot of difficulty. "You also have to take into account security factors." Barach explained, "such as mushrooms, you have to take into account its breath. So, mushroom packaging film is usually some holes. Without these holes, mushrooms may be the growth of some toxic bacteria. "Some of the most feared of food shelf life of oxygen. The birth of oxygen technology solves this problem.