Freeze-dried fruit crisp is a vacuum freeze-drying technology to protect the color, freshness, quality, and dehydration of food not only color, aroma, taste, and shape, but also to preserve the original nutrients in food.
Freeze-drying method can make the product can be stored for a long time, the fruit is directly in the low temperature, vacuum environment, the water is directly sublimed from the solid state in addition to the water, the nutrition of the fruit itself is basically retained.
Preserve the original nutrients and fruit appearance, is a safe food, freeze-drying method can exclude most of the water in the food, in vacuum and low temperature operation of microbial growth and enzyme action is inhibited, the product after aluminum foil packaging at room temperature can be preserved for a long time without deterioration.
Since vacuum freeze-drying is carried out at low temperature and low pressure, and the water is not sublimated directly through the liquid state, the vacuum freeze-drying products can retain the nutrients in the food, and those volatile heat-sensitive ingredients are not lost, thus retaining the original nutrients of the fruit, preventing oxidation, conversion and state change of nutrients during the drying process. The freeze-dried products are spongy, easy to eat, and contain less water, and can be stored and transported at room temperature for a long time after corresponding packaging.
