Preserving freshness, enhancing nutrition

Freeze-Drying Technology

The differences between Freeze-drying and Drying

1)Freeze-drying (cryodesiccation): Food is rapidly frozen at low temperatures, then water is removed from the ice state directly to the gas state in a vacuum environment, thereby maintaining food quality and extending shelf life.
Drying: Moisture on the surface of the food is evaporated through heating, resulting in dehydration.

The reasons for choosing freeze-drying technology

1)Preservation of Nutritional Value: Freeze-drying preserves the nutritional content of food better than many other preservation methods because it involves minimal heat exposure, which can degrade heat-sensitive nutrients.

2)Retained Flavor and Texture: Freeze-drying allows food to retain its original flavor, aroma, and texture better than other drying methods, resulting in a product that closely resembles the fresh food.

3)Safe Process: The freeze-drying process typically involves minimal use of additives or preservatives, making it a safe and natural method of food preservation.

3 Series of Products

Why Select Freeze-Dried Fruit?

Why do Freeze-drying fruits darken in color when soaked in water? The reason is that the anthocyanins in Freeze-drying fruits are more easily dissolved in water. This is why Freeze-drying fruits darken in color when soaked, compared to fresh fruits.

The Benefits of Anthocyanins

1) Antioxidant properties: Anthocyanins can effectively eliminate free radicals in the body, particularly in terms of antioxidation and anti-aging.

2) Improving vision: Anthocyanins can promote the regeneration of rhodopsin in retinal cells, which can prevent severe myopia and retinal detachment.

3) Preventing chronic diseases: Anthocyanins can increase high-density lipoprotein levels and decrease low-density lipoprotein levels in the blood, thus preventing chronic metabolic diseases.