The advantages of freeze-drying for fruits and vegetables
The freeze-drying technology offers multiple significant advantages for fruit and vegetable processing through its unique low-temperature vacuum freeze-drying process.
First of all, it can extremely well preserve the nutrients and natural flavors of fruits and vegetables. In a low temperature (-40℃ to -60℃) and vacuum environment, the water in fruits and vegetables directly sublimates, avoiding the damage to heat-sensitive nutrients such as vitamins and minerals caused by high temperatures. The nutrient retention rate can reach over 90%, while maintaining the original color, shape and delicious taste of the fruits and vegetables.
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