Freeze Dried cheese cantaloupe

Freeze-dried fruit is quick freezing, ice vacuum dehydration, preserved the original color, aroma, taste, nutrition composition and the appearance of the original material, and it has good water, and do not contain any additives, is an ideal natural health food.

Freeze drying has the following advantages:

1. Freeze drying under low temperature, so for a lot of heat sensitive material is particularly appropriate. Such as or lose their biological activity.

2. Dry at low temperature, volatile component loss is small, some of the material to keep the original nutrients.

Fruit lyophilizer

Fruit lyophilizer

3. In the process of freeze drying, the role of the growth of microbes and enzymes to, so can keep its original shape.

4. Because in the frozen state to dry, so the volume is almost the same, to keep the original structure, enrichment phenomenon will not occur.

5. After drying of material is porous, the sponge, add water dissolve quickly and completely, after almost immediately to restore its original shape.

6. Due to the drying under vacuum, oxygen is few, so easy oxidation of some substances have been protected.

7. Dry can eliminate 95 - more than 99% of the water, dry products can be long-term preservation and not bad.