vacuum freeze drying technology
Compared with the original drying and air-drying technology, our freeze-drying technology adopts vacuum freeze-drying at low temperature and low pressure, and the water is directly sublimated, thus effectively inhibiting the biological, chemical or physical changes of the material and facilitating long-term storage.
Vacuum freeze-drying technology for food dehydration is more thorough, and the drying effect is very stable, and better preserve the active substances in the raw materials, as well as to maintain the color of the raw materials. In the process of vacuum freeze drying, the material forms a porous sponge, so it has excellent rehydration and can restore the state before drying in a short time. Since the drying process is carried out at a very low temperature and the air is basically isolated, it gives the product many special properties.
