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What Are The Benefits Of FD Freeze-dried Foods?
Apr 10, 2018

1. Because of drying at low temperatures, thermally sensitive components of matter, such as proteins, microorganisms, and other biological activities.

The ingredients are protected.

2. Due to drying at low temperature, some volatile components in the material have less loss.

3. Due to drying at low temperatures, the growth of microorganisms and the role of enzymes are almost stopped, and therefore the maximum material limit.

It retains its original character.

4. Because drying is carried out in a vacuum of oxygen, some of the oxidative components of the substance are destroyed.

5. Since the sublimation is dry and the water sublimates, the material remains in the frozen shelf, and the volume is almost no after drying.

A spongy, porous sponge with large internal surface area and rapid dissolution after adding water, almost immediately returning to its original state.

6. Freeze-drying can eliminate 95% to 99% of the water, so that the dry matter can be preserved for a long time.

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