The production process and principle of freeze-dried fruits

Freeze-dried fruits, as a product of modern food process technology, have won the favor of consumers for their unique taste and nutritional value. So, how exactly is freeze-dried fruit made? And what is the principle behind it?

The production process of freeze-dried fruits mainly includes three steps: pretreatment, freezing and vacuum drying. First of all, the pre-treatment stage is the key step, which involves the selection, cleaning, peeling and de-core of fruits. The purpose of this step is to ensure that the fruits entering the next stage have the best quality and flavor. Next is the freezing stage, where the pre-treated fruit is placed in freezing equipment and rapidly frozen at low temperatures so that the water in the fruit quickly condenses into ice crystals. This step helps to maintain the original form and nutrients of the fruit. Finally, the vacuum drying stage, the frozen fruit into the vacuum dryer, in the low temperature and low pressure environment, through the sublimation effect of ice crystals directly into water vapor and discharge, so as to get freeze-dried fruit.

So, what is the principle of freeze-dried fruit? In fact, it mainly utilizes the three-state change property of water. In the vacuum drying stage, due to the extremely low ambient pressure, the ice crystals can sublimate directly into water vapor at a temperature lower than their melting point. During this process, the water in the fruit is effectively removed, while the nutrients and original structure are retained to the maximum extent. This unique drying method makes freeze-dried fruits crisper in taste and richer in nutrition.

The production process of freeze-dried fruits not only preserves the original flavor of the fruits, but also makes the shelf life of the fruits much longer. As the water is effectively removed, freeze-dried fruits are not easy to be affected by moisture and mold, and can be stored for a long time without affecting their quality. In addition, freeze-dried fruits are also convenient to carry and easy to eat, making them an ideal choice for modern people's healthy diet.

Of course, the production process of freeze-dried fruits is not a one-step process, which requires strict operating procedures and advanced equipment support. For example, in the freezing stage, the freezing speed and temperature need to be controlled to ensure that the ice crystals in the fruit are formed evenly and finely; in the vacuum drying stage, the vacuum degree and temperature need to be precisely controlled to ensure the drying effect and quality of the fruit.

In short, the production process and principle of freeze-dried fruits reflect the wisdom and charm of modern food science and technology. It realizes the maximum retention of fruit nutrients and taste by combining traditional drying technology with modern vacuum technology. Nowadays, freeze-dried fruits have become one of the most sought-after health foods on the market, and its production process and principle will continue to inject new vitality into the development of the food industry.