Vacuum Freeze Dried Fruit

タイトルまたは説明

Vacuum Freeze-Dried

*Under reduce pressure
*Frying temperature below the boiling point(Lower than conventionalmethod) <*0*C*   AdvantagesRapid removal for water from surface(Make VF crispy)
*Oil elimination in vacuum frying(Centrifuge)
           *Low oil content (**3%) in product
*Low risk of carcinogen(Lead to cancer)
*Retain fruit and vegetables nutrients
*Less effects on oil quality(Low temperature)
*Remain color, flavor and texture
*More crispy(rapid removal of water from fruit surface)

            Freeze-drying method is a process in which the liquid will be taken out from the product (namely “Sublimation”). Vacuuming has brought the lowest last to our production, the high heating or high temperature will cause negative impacts to the overall quality, original nutrients and the conditions of the food. Despite the fact that our products use the freeze drying method, we are capable if maintaining all the nutritional values coloring, flavoring and its appearances and shapes.