Food freeze dryer: the difference between dehydrated vegetables and freeze-dried vegetables!
Dehydrated food: As the name suggests, it is to remove foods with low water content or low water content; there are many ways to process dehydrated foods, including drying, lyophilization, microwave drying, vacuum low-temperature frying, drying, etc., to remove fresh food moisture. Dry foods can be called dehydrated foods. Therefore, dehydrated vegetables contain freeze-dried vegetables.

Freeze-drying is a relatively modern technology. The food is placed on a large shelf in the vacuum chamber where the temperature is lowered to freezing point and then slowly increased. The water in the food changes from a solid state to a gas, thus maintaining the structure of the food and retaining all important nutrients. Conventional drying methods typically remove about 90-95% of the water, while lyophilization removes 98-99%. The less moisture, the longer the shelf life of the food.

The difference between freeze-dried dehydrated vegetables and dried dehydrated vegetables:
1. Freeze-dried dehydrated vegetables: After quick-freezing fresh vegetables, meat and aquatic products, the moisture of the materials is sublimed from solid ice into a gas by a freeze dryer under vacuum conditions to dehydrate the materials. This freeze-dried vegetables are not It needs to be refrigerated. It can be stored for a long time at room temperature. It is like fresh food when it is added. It is good for supermarket management and family preservation. It is a high-grade green food in developed countries.
2. Drying and dehydrated vegetables: It is a kind of dried vegetables made by removing most of the water in vegetables after high temperature heating. The shape shrinks and becomes smaller, and the nutrient content is lost.