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Product Advantages Of Fitaky Dehydrated Vegetables

In ancient times, vegetables were made into dried vegetables, which could be preserved by natural drying, carbon drying, etc. With the development of the food industry, modern "dried vegetables" processing methods are more abundant, such as freeze drying, hot air drying, etc., to provide consumers with higher quality dehydrated vegetables.
dehydrated vegetables
Dehydrated vegetables, also known as rehydrated vegetables, are made by washing and drying fresh vegetables. They are also very convenient to eat. They can be recycled by immersing them in clean water. Although my country's vegetables are rich in variety and high in yield, they are not easy to store at room temperature, and are prone to corruption and waste. In order to ensure the freshness of vegetables and reduce the cost of transportation and storage, the operation of modern "dehydrated vegetables" came into being.
dehydrated vegetables
Dehydrated foods include natural drying and artificial dehydration. Artificial dehydration includes hot air drying, microwave drying, puffing drying, infrared and far-infrared drying, and vacuum drying. Refrigeration vacuums are the most widely used today. ; This method can not only retain the original color, aroma, taste and shape of fresh fruits and vegetables, but also has an ideal quick hydrating effect. There are three methods of natural drying, hot air drying and dehydration and freeze-vacuum drying, which also represent the production methods of three different eras. Traditional Chinese tribute dishes, dried mushrooms, dried bamboo shoots, etc. are generally air-dried under natural conditions. Hot air drying and dehydration technology uses dry hot air to evaporate and expand the water on the vegetable surface into the air, forming an osmotic pressure difference between the connected inner cells, so that the water in the inner layer diffuses and evaporates to the outer layer. The newer technology is freeze-vacuum drying and dehydration based on "space technology": the principle is to rapidly freeze the discharged material to -40°C, and under vacuum conditions, water molecules directly sublime from solid to gaseous state, and complete dehydration.
Natural drying and hot air drying and dehydration will lose a lot of water-soluble vitamins and bioactive components during processing, and the color of fruits and vegetables will become darker; in contrast, freeze-vacuum drying and dehydration technology can maximize the preservation of the color and color of ingredients , Fragrance, taste, shape. With the upgrading of consumption, everyone has a higher pursuit of product quality. Relatively speaking, freeze-dried fruits and vegetables with high reduction degree have strong market competitiveness.

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