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Advantages of freeze-dried fruit crispness

Freeze dried fruit crispness is to protect the color, preserve the freshness, preserve the quality and dehydrate the food through vacuum freeze-drying technology. It not only has the color, fragrance, taste and shape, but also preserves the original nutrients in the food.

The freeze-drying method enables the products to be preserved for a long time. The fruit is directly in a low-temperature and vacuum environment, and the water is sublimated directly from the solid state. In addition to the water, the nutrition of the fruit itself is basically preserved.

It preserves the original nutritional components and fruit appearance. It is a safe food. The freeze-drying method can remove most of the moisture in the food. The growth and enzyme action of microorganisms are inhibited when operating under vacuum and low temperature. The product can be stored for a long time at room temperature after aluminum foil packaging.

Because vacuum freeze-drying is carried out at low temperature and low pressure, and the water does not sublimate directly through the liquid, the vacuum freeze-drying product can retain the nutritional components in the food, and those volatile heat sensitive components will not be lost, so the original nutritional components of the fruit will be retained to prevent oxidation, transformation of nutritional components and state changes in the drying process. Lyophilized products are spongy, easy to eat and contain less water. After corresponding packaging, they can be stored and transported at room temperature for a long time.


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