Since the puffed food has become cooked food, most of them are Ready-to-eat foods (which can be eaten when opened and packaged) are easy to eat and save time. They are a kind of convenient food with great development prospects.
Study on application of high technology in puffing food, low temperature frying, microwave puffing technology, extrusion puffing packaging and storage etc.
Study on prolonging instant dried bean curd shelf life under room temperature, effects of sterilization method on quality and shelf life, and technology of non- thermal sterilization, vacuum packaging, modified atmosphere packaging and etc.
Applications of process technologies in meat products, such as Modified atmosphere, super high pressure technique, Fermentation and enzyme technology, Emulsification and the embedding technology, etc.
