Advantages of Freeze Dried Products
1. Nutrition basically remains. As drying is operated in low temperature and vacuum condition, the nutrition is kept completely.
2. Form basically remains. The water of food is drained directly from solid to gas, so the structure doesn’t change.
3. Colour basically remains. As drying is operated in low temperature and vacuum condition, the physical and chemical property of food changed little. There is also possibility of oxidation and enzyme, thus easy to keep original color.
4. Fragrance basically remains. Because the fragrant components in food largely exist in amorphous concentrated section during freezing, the fragrance can be kept when ice crystals are gasified.
5. The quality of product hardly losses. Because of the low rate of sublimating, the substance is basically in quiescent state. Thus the loss of product can be ignored.