27
2023
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04
The advantages of dehydrated fruits and vegetables
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Dried fruits and vegetables are processed by pre-treatment such as cleaning and slicing, followed by natural air drying, sun drying, hot air drying, low-temperature freeze-drying, deep frying and dehydration to remove most of the moisture content.
Dried fruits and vegetables are processed by pre-treatment such as cleaning and slicing, followed by natural air drying, sun drying, hot air drying, low-temperature freeze-drying, deep frying and dehydration to remove most of the moisture content. Among them, natural air drying and sun drying are traditional methods, while low-temperature freeze-drying, deep frying and dehydration are industrialized methods. Cold dehydration treatment almost removes all water from food and reduces its weight by 20% while retaining 98% of its nutritional content. Therefore, it greatly reduces its nutrient loss. Compared with fresh fruits and vegetables, dried fruits and vegetables not only remove most of the moisture, but also concentrate and retain dietary fiber, minerals, some heat resistant antioxidants, and vitamins in addition to sugar.
Fruits and vegetables are easy to store and transport, and can effectively regulate the off-season and off-season of fruit and vegetable production. Compared to other fresh vegetables and fruits, dehydrated vegetables have the characteristics of small size, light weight, and convenient transportation and consumption.
Although removing fruits and vegetables is good, do not overeat as it can also cause discomfort in the body.
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