What Is The Freeze-Dried Fruit Vegetables
Freeze-dried fruits and vegetables 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 under a vacuum environment to obtain freeze-dried fruit. In short, the water in the fruit is pumped in a low temperature environment to retain its original nutrition.
One. Freeze-drying is carried out at low temperatures, so it is particularly suitable for many heat-sensitive materials. Such as loss of biological vitality.
Two. When drying at low temperature, the loss of some volatile components in the substance is small and the original nutrients are maintained.
Three. During the freeze-drying process, the growth of microorganisms and the action of enzymes cannot proceed, so the original shape can be maintained.
Four. Because it is dried in a frozen state, the volume is almost unchanged, the original structure is maintained, and concentration does not occur.
Five. The dried material is loose, porous, and sponge-like. After adding water, it dissolves quickly and completely, and almost immediately returns to its original shape.
Six. Since the drying is carried out under vacuum, there is very little oxygen, so some easily oxidized substances are protected.
Seven. Drying can remove more than 95-99% of water, so that the dried product can be stored for a long time without deterioration.