Freeze Dried Fruit
Freeze-dried fruits use the vacuum freeze-drying method of a freeze dryer to pre-freeze the water in the fruit, and then sublime the frozen water in the fruit in a vacuum environment to obtain the freeze-dried fruit. In short, the water in the fruit is pumped in a low temperature environment to retain its original nutrition.
Freeze-dried fruits are quickly frozen and dehydrated in a vacuum ice state, preserving the original color, fragrance, taste, nutrients and the appearance of the original materials, and has good rehydration, and does not contain any additives, which is an ideal natural Hygienic food.
Freeze-drying is carried out at low temperatures, so it is particularly suitable for many heat-sensitive materials. Such as loss of biological vitality.
When drying at low temperature, the loss of some volatile components in the substance is small, maintaining the original nutrients.
During the freeze-drying process, the growth of microorganisms and the action of enzymes cannot proceed, so the original shape can be maintained.
Because it is dried in a frozen state, the volume is almost unchanged, the original structure is maintained, and concentration does not occur.
The dried material is loose, porous, and sponge-like. After adding water, it dissolves quickly and completely, and restores its original shape almost immediately.
Because the drying is carried out under vacuum, there is very little oxygen, so some easily oxidizable substances are protected.
Drying can remove more than 95-99% of water, so that the dried product can be stored for a long time without deterioration.