It means quickly freezing ingredients at -40°C or lower, solidifying the moisture in the ingredients, and drying and heating by lowering the air pressure. Because frozen food is dried and heated under low pressure, it can be directly sublimated and removed from ice and not converted to water. Drying at low temperatures preserves the flavor and texture of food and protects healthy nutrients by inhibiting protein denaturation.

• Inhibits protein denaturation to protect vitamins.
• Dry heating at low pressure immediately removes moisture to inhibit protein denaturation of food.
• Low-temperature drying ensures that healthy nutrients are well retained and the low moisture content protects the food.
• It can prevent bacterial contamination and acidification.
• The low moisture content makes the product easy to store and carry.
• The shape of the product is maintained, and the food is directly dried to provide excellent moisturizing properties.
• It is easy to retain the flavor, taste, smell and texture of food.
• The moisture in the food is dried and heated at low pressure, and the moisture content is low, making it easy to carry.
• Food ingredients are quickly frozen at low temperatures to freeze moisture and dry-heated at low atmospheric pressure.
• Freeze-drying preserves the unique flavor, taste, smell, color and texture of fruits and vegetables.