What nutrition does freeze-dried fruit have?

Freeze-dried fruit adopts vacuum freeze-drying method of freeze dryer, which pre-freezes the water in the fruit, and then sublimes the frozen water in the fruit in vacuum environment to obtain freeze-dried fruit. In short, the water in the fruit is pumped in a low temperature environment, and the original nutrition is retained. Although the nutrients remain unchanged, it will inevitably be lost and the sugar will be more concentrated. Maybe it is better to eat fresh fruit. If possible, eat fresh and unprocessed fruit. Personal views are for reference only!

Freeze-dried fruits are mainly preserved by freeze-drying, which has the following advantages:

Freeze-drying is carried out at low temperature, so it is especially suitable for many heat-sensitive substances. Such as or lose biological vitality.

2. When drying at low temperature, some volatile components in the material are lost very little, and the original nutritional components are maintained.

3. In the freeze-drying process, the growth of microorganisms and the action of enzymes cannot be carried out, so the original shape can be maintained.

4. Because it is dried in a frozen state, the volume is almost unchanged, and the original structure is maintained without concentration.

5. After drying, the substance is porous and spongy. Dissolve quickly and completely after adding water, and return to its original state almost immediately.

6. Because drying is carried out under vacuum and there is little oxygen, some oxidizable substances are protected.

7. Drying can remove more than 95-99% of water, so that the dried product can be preserved for a long time without deterioration.