In recent times, due to poor transportation, fruits in many places have been unsaleable, which has caused huge losses to fruit farmers. The seasonality of fruit is very obvious, and because of its short shelf life, once it encounters catastrophic external factors, it is easy to cause slow sales. Today, with the development of food processing technology, the application rate of deep processing equipment in the fruit industry continues to increase. In particular, drying equipment is widely used in deep processing of fruits, helping growers to solve the problem of slow-moving fruits.
Relevant persons in the industry explained that placing the fruit pieces at a low temperature of -40 ° C, quickly freezing them, and drying them in a vacuum environment can remove more than 90% of the moisture. The lyophilized material was porous and its volume was basically the same as that before lyophilization. And because the fruit is rich in nutrients, freeze-drying technology can well retain its original nutrients and biological activity, avoiding the disadvantages of discoloration, taste, and loss of ingredients caused by traditional dehydration methods.
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