Advantages of Dehydrated Fruits and Vegetables
Release time:
2023-04-27
Dehydrated dried fruits and vegetables are processed by natural air drying, sun drying, hot air drying, low temperature freeze drying, frying dehydration and other processes to remove most of the water contained in fruits and vegetables after pretreatment such as cleaning and slicing. Among them, natural air drying and sun drying are traditional methods, while low-temperature freeze drying and fried dehydration are industrialized methods.
Dehydrated dried fruits and vegetables are processed by natural air drying, sun drying, hot air drying, low temperature freeze drying, frying dehydration and other processes to remove most of the water contained in fruits and vegetables after pretreatment such as cleaning and slicing. Among them, natural air drying and sun drying are traditional methods, while low-temperature freeze drying and fried dehydration are industrialized methods. The cold dehydration process removes almost all of the water from the food and reduces its weight 20% while retaining the 98% nutrients of the food. As a result, its nutrient loss is greatly reduced. Compared with fresh fruits and vegetables, dehydrated fruits and vegetables in the removal of most of the water at the same time, in addition to concentrated sugar, will also make dietary fiber, minerals, some not afraid of heat antioxidants and vitamins and other ingredients can be concentrated and retained.
Dehydrated fruits and vegetables are not only easy to store and transport, but also can effectively regulate the light season of fruit and vegetable production. Compared with other fresh fruits and vegetables, dehydrated fruits and vegetables have the characteristics of small size, light weight, convenient transportation and consumption.
Dehydrated fruits and vegetables are good, but do not gluttony, gluttony can also cause physical discomfort.
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