Freeze dried fruits are rapidly frozen, vacuum dehydrated, and preserve their original color, aroma, taste, nutritional components, and appearance of the original materials. They also have good rehydration properties and do not contain any additives, making them an ideal natural and hygienic food.

1、 Freeze drying is carried out at low temperatures, making it particularly suitable for many heat sensitive substances. Like or losing biological vitality.

2、 When dried at low temperatures, some volatile components in the substance are lost very little, maintaining their original nutritional content.

3、 During the freeze-drying process, the growth of microorganisms and the action of enzymes cannot occur, so the original shape can be maintained.

4、 Due to drying in a frozen state, the volume remains almost unchanged, maintaining the original structure and preventing concentration.

5、 After drying, the substance is loose and porous, appearing sponge like. It dissolves quickly and completely after adding water, and almost immediately returns to its original shape.

6、 Due to the drying process being carried out under vacuum with very little oxygen, some easily oxidizable substances are protected.

7、 Drying can remove more than 95-99% of moisture, allowing the dried product to be stored for a long time without deterioration.