Snack star-crispy fruits and vegetables

First of all, please recognize that there are two types of crisp fruits and vegetables: vacuum frying dehydration process and vacuum freeze drying process

The difference can be seen from the name of the process! Different preparation methods have a great influence on the nutritional content of dried fruits and vegetables.

At present, most of the fruits and vegetables on the market are fried or freeze-dried at low temperature. The overall nutritional value of freeze-dried dried fruits and vegetables is better than low-temperature fried-dried (lower fat content and higher nutritional preservation).

What is the vacuum frying dehydration process?

Vacuum low-temperature frying is under vacuum conditions, the water vaporization temperature in the food is reduced, and it can be dehydrated quickly in a short time, and the food can be dried at low temperature (90°C). Vacuum frying is actually the drying and dehydration of food, but using oil as a heating medium is fundamentally different from frying in life.

What is the vacuum freeze drying process:

The principle is to pre-freeze the water-containing material below its eutectic point temperature, so that the internal moisture is completely frozen into ice, and then the ice is directly sublimated into water vapor under vacuum conditions, and then the water trap of the vacuum system or the refrigeration system The water vapor condenser condenses water vapor to obtain a dry product. Freeze-drying technology is a new type of dry dehydration technology that combines vacuum technology and freezing technology that can significantly improve the quality and grade of dry products.