Difference Between Dried Fruit And Freeze-Dried Fruit
The production process of dried fruit is sorted, washed and other pre-processed, and then dehydrated to a product with a moisture content of 15-25%.The volume of the dried fruit is about 11-31% of the fresh fruit, and the weight is about 10-25% of the fresh fruit, so it can significantly save the cost of packaging, storage and transportation, and it is convenient to eat and carry. Dried fruit can be stored for a long time at room temperature due to its low water content.
Freeze-dried fruits that 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 without any Additives are ideal natural health foods.
1.Freeze-drying is carried out at low temperatures, so it is particularly suitable for many heat-sensitive materials. Such as loss of biological vitality.
2.When drying at low temperature, the loss of some volatile components in the substance is small and the original nutrients are maintained.
3.During the freeze-drying process, the growth of microorganisms and the action of enzymes cannot proceed, so the original shape can be maintained.
4.Since the drying is carried out in a frozen state, the volume is almost unchanged, the original structure is maintained, and concentration does not occur.
5.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.
6.Since the drying is carried out under vacuum, there is very little oxygen, so some easily oxidizable substances are protected.
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