Does vacuum freeze-drying of fruits and vegetables cause loss of nutrients?

When it comes to fruit and vegetable products, at present through high-tech processing, has become the people like the leisure snacks, such as our common to the fruit and vegetable chips, fruits and vegetables, freeze-dried block, etc., fruit and vegetable chips used after low temperature Fried way to carry on the processing, and fruits and vegetables, freeze-dried block is after, vacuum freeze-drying machine to carry on the processing of fruit and vegetable So after the fruit and vegetable vacuum freeze drying machine processing will cause the loss of nutrients? Let's have a look at it.

First, the working principle

To understand after fruit and vegetable vacuum freeze-dried machining of fruits and vegetables can cause loss of nutrients problem, need to know about the working principle of fruit and vegetable vacuum freeze-drying machine, fruit and vegetable of the vacuum freeze-drying machine works by put the fruit in the low temperature freezing crystallization, then vacuum sublimation of frozen water into a gas, in the process of freeze-drying has been running in low temperature and vacuum environment, So it can keep the color, flavor and nutrient composition of fruits and vegetables basically unchanged, with good rehydration. Fruits and vegetables can be processed into freeze-dried fruits and vegetables powder, freeze-dried slices, freeze-dried grains and other shapes through the vacuum freeze-dried fruit and vegetables machine.

Second, the application of cryogenic drying technology

The low-temperature vacuum freeze-drying technology of fruit and vegetable vacuum freeze-drying machine is used. It can remove the water in food at low temperature and low pressure, so that the nutrients and living substances in food are not damaged, maintain its biological activity, and maintain its function, color and flavor. The taste of food is not changed. It has been proved by experiments that the fruit and vegetable vacuum lyophilizer can fully retain the color, aroma, taste and shape of fruits and vegetables, as well as more than 95 percent of the nutritional components of fruits and vegetables, and ensure the nutritional value of ready-to-eat fruits and vegetables.

Third, shape and color preservation is more nutritious

Fruit and vegetable vacuum freeze-drying machine is different from the traditional high temperature drying method is not cause deformation of product shrinkage phenomenon occurs, the traditional high temperature drying will cause shrinkage food surface, and in the fruit and vegetable vacuum freeze-drying machine after lyophilization in low temperature, due to the solid components in their own position is supported by solid ice, so won't destroy the appearance of the ingredients. As the ice sublimates, it leaves pores in the dry residue. Thus, the biochemical structure, activity and integrity of the product are maintained. Therefore, the shape of the food materials can be completely retained through the fruit and vegetable vacuum lyophilizer, and the original color and nutrients can also be kept basically unchanged. It can be stored at room temperature for a long time, and it is very convenient to transport and carry, which is loved by consumers.

To sum up, can see after a fruit and vegetable vacuum freeze-dried machining of fruits and vegetables not only won't destroy the nutrition of fruits and vegetables, and makes difficult to preservation of fruits and vegetables have a longer save time, both for consumers and farmers, this is a good thing, and this kind of fruit and vegetable vacuum freeze-drying machine, also drove the sales of agricultural products, Thus reduced agricultural products due to unmarketable losses.